A wonderful friend dropped off a big bag of apples and pears on my doorstep recently. An apple a day may keep the doctor away, but fruit flies not so much. It was a race against the fruit flies to do something with all the fruit. We are all fans of apple pie so we had a pie making marathon.
A few years ago I posted Date Night Apple Pie, where I talked about making pie with my husband. This time I spent some mommy son time with my littlest helper. He loves food, and has an insatiable appetite. My hope that is if I get him involved in meal prep, and projects like making a batch of apple pies that he will learn some food skills, and will be able to prepare snacks for himself soon.
Pie Filling Ingredients
- 8 medium apples
- 1/3 cup melted butter
- 1/2 cup of brown sugar
- cinnamon – as much or little as you like
- Chocolate chips, or chopped nuts – as many or few as you like
- 1/2 cup of brown sugar
Pie Filling Directions
- Wash, peel and core the apples
- Melt the butter
- Toss apples in margarine, sugar and cinnamon
- Mix in chocolate chips, or nuts as you wish
- Pour the apple mixture into the prepared pie crust
Pie Crust Ingredients
- 2 ¾ cups flour
- 2 tbsp sugar
- 1 ¼ tsp salt
- 1 cup butter (butter was in the freezer for about 10 minutes)
- 1/3 cup ice water
Pie Crust Instructions
- Mix flour, sugar, and salt together
- Using a pastry cutter blend margarine into flour mixture until it looks like small peas. I used my Kitchenaid mixer without an issue.
- Sprinkle water mixture while mixing until the dough forms into a ball. You don’t want the dough to be too soft.
- Cut the dough into 2 balls, a larger one for the bottom and a slightly smaller one for the top.
- Put the balls into the fridge.
- Grease a 9″ or 9.5″ pie plate.
- Prepare the surface for rolling out the pie crust with flour, and flour the rolling-pin.
- Take the larger ball from the fridge and roll it out, and place the rolled dough into the pie plate.
- Fill the crust with the apple filling
- Roll out the top of the pie crust and place over the apples.
- Pinch the edges closed, and make holes in the top with a fork for the heat to escape while baking.
- Bake at 425 degrees for 40 minutes or until the top is lightly browned.
This recipe makes one 9″-9.5″ pie with a full pie shell. I of course didn’t have enough butter so I ended up with only enough dough to make a lattice work top.