Hello once again! Sorry I have been away so long. Been ultra busy and have been forgetting to take pics and log in my daily home cooked meals. I’ve got a few I logged, but haven’t post yet, so I’ll post those over the next couple of days.
Just some updates: Got through our little winter storm the beginning of this month. Power was out for about 10 hours, no biggie. Wife and I are going to put up a fence in our backyard so our dog will be able to roam freely from his leash when he needs to go out and can burn off some of that energy outside rather than in the house. Tomorrow will be our first year married to one another (but we’ve been together for four years now) and first year in our house (we bought our house a week before our marriage, stressful couple of months that was!) So definitely looking forward to some type of vacation here soon.
I went to my best friend’s baby shower (we’ve known each other since 4th grade) and along with gifts, I wanted to bring some type of food and thought hey! I should try baking a pie. I have never baked an Apple Pie before. My wife is a pastry and baking chef, she graduated from Johnson & Wales University. Having said that, she didn’t teach me how to do this before hand or help as she was at her cousin’s baby shower in Florida the day I had to make it. She sent me helpful texts though. Since not having the time and experience in making my own dough, I decided to use store bought. Hate on it all you want, and in the words of a good friend, “I’m not a bakist!” 😛
5-8 Apples (peeled and cut) I used regular red apples, note that granny smiths hold more water, pink ladies are good to use too!
1 Package of rolled pie crusts (comes with 2 rolls)
1/2 Cup white sugar
1/2 Cup light brown sugar
1/4 Cup cinnamon
Pinch of nutmeg
Prep and Cooking Steps:
Cut and peel your apples and place in a bowl with ice and water. Helps reduce browning.
Preheat the oven for 375 degrees.
In a separate bowl, combine both sugars, nutmeg, cinnamon, and drained apples. Mix gently.
Roll out one crust and place on bottom of your pan. Trim an inch off the top from the rim of the pie pan. (Forgive me for not knowing the proper way to do the pie edge, this is what I was told).
Spoon mixed apples into pie pan.
Roll out the second crust. Place on top of the pie pan and trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. (I didn’t know how to do this so if you’re like me, you can easily just pleat together and it’ll seal).
Make slits in the pie so it can breathe. Place in oven and let it bake for 45 minutes to an hour. Note: If you notice that your crust is getting too dark, place some tin foil over it, I did after about 10 minutes of baking.
Extra bakist points: You can take some leftover cinnamon, nutmeg, white sugar, and brown sugar and mix together and then lightly coat the top of the crust, it will brown a lot better.
After you take it out of the oven, it will be LAVA hot! Enjoy!