Warm up your home with apple pie...


I always think of pies as holiday dishes, be it Thanksgiving, Christmas or Fourth of July. In the winter, I like to make fruit pies ~ apple and cranberry cherry are my favorites, along with pumpkin, of course. After all, baking is a great way to warm up the house. I have been experimenting with apple pie recipes and thought I would share this one, which is adapted from The Lady & Sons, with a couple minor modifications. (Note: Experimenting with pie recipes is a delicious way to make your house smell heavenly.) I made this one for Thanksgiving and everyone declared it a winner. It was delicious, if I do say so myself ~ and it looked beautiful, too.
I tend to have a problem with pie crust so I usually rely on Pillsbury, but my mom swears by the recipe below from Southern Living, so I thought I'd include it, too, for those brave pie crust making souls. No matter whether you make or buy your crust, the filling part is very simple.
Bon appetit.


Apple Pie
adapted from “Just Desserts” by The Lady & Sons

Dough for a double crust 9-inch pie (homemade, frozen or refrigerated)
3/4 cup sugar, plus more for sprinkling over top
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
dash of salt
3 1/2 cups peeled, chopped cooking apples (I used a mixture of Rome, Honeycrisp and Granny Smith - about 7 apples.)
1 16-ounce jar applesauce (I used natural applesauce, with no additional sweeteners.)
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces

Preheat oven to 425 degrees. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, nutmeg and salt in a bowl. Stir in apples, applesauce and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in lattice design over top of pie.
Dip a pastry brush through the lattice into the juice of the pie and brush all over the top of lattice. Sprinkle lightly with sugar. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and continue to bake for about 45 minutes, or until crust is golden brown.

Pie Crust
from Southern Living
Makes enough for two crusts (top and bottom or two bottoms)

2 cups all-purpose flour
1 teaspoon salt
2/3 cup, plus 2 tablespoons shortening
4 to 5 tablespoons ice water

Combine flour and salt. Cut in shortening until mixture is crumbly. Sprinkle ice water 1 tablespoon at a time over the surface; stir with fork. Shape into a ball and chill until ready to use.


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Stop by and visit for more delicious recipes and inspiration. Wishing all of you a lovely week filled with delicious homemade food...

Comments

  1. A beautiful pie, Bella!
    Hope you had a wonderful Thanksgiving!

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  2. Hi Bella! Thanks for visiting me today! Your pie looks delicious!

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  3. Apple pie is my absolute favorite! I'd love a piece right now...warm with a scoop of vanilla ice cream!!! Yumm!!!
    www.inspired2cook.com

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  4. I think you did a really good job. I don't think it's anything wrong with pie crusts that are store bought. My grandmother use to use canned peaches for her peach cobbler but I have yet to taste anything better. I hung around to hear the whole song I think it's a nice touch!(scrapaddict4sure)

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  5. I love your home and the music. Your Apple pie looks great. Thank you for sharing, I enjoyed having tea with you. Have a good week.

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  6. Visiting from TNSC and that is one good looking pie! And I'm totally in favor of Pillsbury pie crust. :)

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  7. I can smell this! You're a good cook!

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  8. what a gorgeous pie...i can see the juices urging themselves over the top...YUM! thank you for linking up to tuesday night supper club. oh my mouth is watering :)

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