Monday, December 30, 2013

Apple Pie: Our Tradition

Growing up, apples were my favorite food.  Instead of a birthday cake, I wanted apple pie.  Not just any apple pie.  I wanted the apple pie my mother would make from a Betty Crocker recipe she saw in the New York Times before I was born.  After I got married, my mom passed her recipe on to me.  Deirdre and I have a tradition that for New Year's Eve/New Year's Day (and for the record, New Year's Day is our wedding anniversary) we make this simple yet delicious apple pie recipe.  This is a "before" image of the pie, just before I put it in the oven

Apple Pie before going into the oven


APPLE PIE

Ingredients:
3-4 lbs Braeburn or MacIntosh apples, peeled and cut into small pieces
Betty Crocker Pie Crust Mix or Jiffy Pie Crust Mix
Sugar
Cinnamon
Nutmeg

Filling:
1/2 cup sugar
1/2 of remaining pie crust mix
Teaspoon Cinnamon
Dash of nutmeg
Peeled and cut apples

Topping:
1/2 cup sugar
1/2 of the remaining pie crust mix
1/2  teaspoon nutmeg
Dash of cinnamon


Pre-heat your oven to 425F.  The Betty Crocker or the Jiffy mix work well with this  recipe.Follow the directions to make the crust for a single pie crust and reserve the remaining crust mix.  The remaining pie crust mix is an important part of the filling and the topping, so split in half the remaining pie crust mix for the topping and the filling. 

In a large bowl, mix well the filling ingredients.  Pour the filling into the waiting pie crust.  Mix the topping ingredients into the same bowl and sprinkle the topping over the pie filling and place into the pre-heated oven, and bake the pie on the lower rack of your oven.  Check the pie at approximately 35 minutes (normal cooking time is 40-45 minutes).  Cook the pie until you see the apples bubbling.

I prefer to use Braeburn or MacIntosh apples as they bake well.  Avoid using Red Delicious or Granny Smith apples as they tend to be too bitter for a good pie.  I used MacIntosh apples for today's pie.

This is an "after" image of the pie.  I baked it it at 425F for 35 minutes.  Now I just have to let to cool for a while.

Apple Pie after baking for 35 minutes.

4 comments:

Karen Kerr said...

Looks amazing. I need to try this! Pie is not my strong suit and this looks really do-able.

Paul's Blog said...

The key is to bake the pie until you see the apples bubbling. If you under cook the pie, the apples do not solidify when the pie cools.

Andy said...

As a chemist Paul, I would have felt sure you would have the skills to make a pie crust mix out of flour, butter, a little salt and water with out the need to resort to a Betty Crocker pre mix.

In the UK we call the use of dry pie crust mix and sauger on top the fruit a crumble.

Looks nice all the same.

Paul's Blog said...

Andy, I understand your thoughts about me making the pie crust from scratch, but Mrs. Crocker is just way too easy to use!