In honor of National Apple Day (October 21), I decided to whip up a quick apple pie. And by quick I mean I compromised and bought a store made crust. And I also mean at nine o’clock at night.
I used Mrs. Reid’s recipe for the filling and improvised with the timing because a) I didn’t have aluminum foil for the first half and b) I lost the sheet of paper I had originally wrote the recipe on. No worries, it still came out perfect.
Mrs. Reid’s Apple Pie
- two homemade or store-bought pie crusts (there will be no judging in our tiny kitchen), room temperature
- approximately six cups of apples (5 large winesap apples from Field Goods)
- 1 cup sugar (I used the raw stuff)
- 2 tbsp flour
- 1 tbsp cinnamon
- dash of nutmeg (confession: I didn’t have any)
Peel and then cut the apples into thin slices. This is my favorite part of the whole process, making sure they are all nice and evenly sectioned. Preheat the oven to 325 degrees.
To make the next step easier, I put all of the dry ingredients into a freezer bag, dumped in the apples and shook it until they were all evenly coated.
Place the first pie crust into the pie dish, careful not to tear it. Dump in the apple mixture, and lay the second pie crust on top. I trimmed the edges, making sure there was enough to fold into the bottom (you don’t want the filling to drip out!). I kind of rolled it up together, then pressed down with a fork. Cut a couple of slits in the top to allow air flow.
Now this is where my grandmother recommends covering the apple pie for the first twenty minutes or so. I just popped it in and made careful it wasn’t browning too quickly, placing it on the middle rack.
After the first twenty minutes, I pulled it out to give the crust a quick egg-white wash. I also sprinkled some raw sugar on top of extra crunch/sweetness. Pop it back into the oven, increasing the temperature to 350 degrees for another twenty minutes.
Pull out, let it sit, and enjoy!
Now, don’t go throwing out all those apple peels, ya hear?!
Toss them into a pot of water, bring to a boil and lower the temp. to a simmer. Add in some cinnamon and let it cook for about 15-20 minutes. What you get is a delicious apple like “tea” with no added sugar or caffeine. And the whole apartment smelled yummy. I enjoyed one mug toasty warm and the rest cold today (Monday). It was a little treat compared to my normal 64 ounces of water.
‘Tis the season.