I’ve been staring at a counter full of apples ever since we returned from our apple picking trip last weekend. If apples could talk, they would probably be telling me, “Hey buddy, I don’t care how busy you are, would you stop ignoring us and cook us or something?” They are New York apples, after all. Finally I did have a few minutes to whip up an apple pie the other day. I don’t really have a recipe that I use every time, I just seem to wing it and it comes out fine. This time I made a whole wheat crust, substituting one-quarter of the flour in my favorite recipe with whole wheat flour. The girls both wanted to help, of course, so I let them play with bits of pie dough trimmings while I did the real work. They both were thrilled when I brought it to the table after dinner, as it is ironically a rare occasion when we eat an actual dessert in our house. M scarfed it down, though Miss C seemed more interested in the ice cream on top. She finished that, and then with an untouched piece of pie still on her plate she kept repeating, “More apple pie. More apple pie.” So we gave her more ice cream and she was happy.
Apple Pie (makes one 9-inch pie)
2 pounds baking apples, peeled and sliced 1/4-inch thick (I used Gala apples this time)
3/4 cup sugar
3 Tablespoons flour
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Preheat the oven to 400 degrees. Then prepare your favorite pie crust, enough for a 9-inch double crust pie. If you don’t have a favorite recipe, I sometimes use this one. Roll half of the rough into a circle and lay into a 9-inch pie pan. Mix all the filling ingredients together and pour into the pan. Roll the remaining dough into a circle and lay it over the apples. Pinch the two crusts together all the way around and trim any excess overhanging dough, leaving about an inch around. Fold the overhanging inch of dough over so it is against the side of the pan, and then crimp the edges decoratively. Bake for about 50 minutes with a sheet pan under the pie pan to catch any overflowing juices. The filling should be bubbling and the crust should be golden. Cool for several hours before cutting.