This past week our neighbor down the road graciously offered to let us pick some apples off her tree. Jillian and I left one morning with a bucket and picked away. We used to have an apple tree at our previous house and we miss it... planting an apple tree this year is definitely still on our "to do" list.
It was a beautiful morning and our neighbor's house on the corner is one of my favorites. She has flowers and shrubs planted all around and a gorgeous old porch.
We laughed while picking the apples, especially when one fell on my head (smile).
That afternoon I had a thousand other things I should have been doing, but I couldn't wait to bake a pie with the apples we had picked.
If you are intimidated by making your own pie crust, I assure you that I have felt the same, but I've found that the time and effort is truly worth it. And every time seems to get a little easier...
I usually bake while the girls are napping and the quiet along with the afternoon sun streaming in the windows always feels peaceful.
I use this recipe by The Pioneer Woman for the crust. It truly makes the pie. I see the ingredient list provided online is a little different than the book, which is what I use, but the instructions are the same and the parchment paper trick really works! Here is the ingredient list I use, which comes from her cookbook :
2 1/2 cups of all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) cold butter, cut into chunks
1/4 cup cold water (although I've personally found that you need more like 1/2 cup)
Old Fashioned Apple Pie Recipe
Pastry for 2-crust 9-inch pie
2/3 cup sugar
3/4 teaspoon cinnamon
Pinch of salt
6-8 apples, peeled, cored, and sliced
1 tablespoon sugar for sprinkling on the top crust (I use Turbinado sugar)
Line a 9-inch pie plate with half of the pastry and prick a few times with a fork. Combine 2/3 cup of sugar, cinnamon and salt. Place your apples in the pie shell and pour the sugar mixture all over the apples. Dot with butter (I probably use about 2 Tbsp, sliced thinly). Place your remaining pastry over the top of the filling. Flute the edges and cut slits in the top crust. Sprinkle the remaining 1 tablespoon of sugar over the top crust. Bake at 425 degrees for 50 minutes.