I know, I know... more pie? HECK YES! Fall is time for pie... and stew... and biscuits! But, back to the pie.
Next to Pumpkin Pie, Apple Pie was always a sure-fire sign that fall was upon us in my home growing up. Crusty pastry, tasty and tart baked apples, topped with cream or maple syrup... *sigh* Perfection. I used the same pastry recipe that I used for the Pumpkin Pie but doubled it. I like a top AND a bottom on my Apple Pie, don't you? Obviously, instead of pumpkin I used apples for the filling in this pie. You can take a lot of different approaches to apple pie filling but I like to keep it simple and let the apples speak for themselves: they have a lot to say!
Apple Pie Filling (for one 9" pie)
6 or 7 apples of your choice (I like to use Macintosh apples, but go wild!)
1/2 cup of sugar (brown or white)
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
dash of salt
Peel the apples and slice, thinly. In a large bowl, combine the apple slices, sugar, and spices. Toss until apples are well coated.
Place the filling in a prepared pie crust (bottom... obviously) and cover with your second crust.** Poke a few holes in the top crust, brush LIGHTLY with soy/almond/rice milk and sprinkle sugar on top. Pop in the oven and bake for about 45 minutes at 350F. Eat. Enjoy.
**I had trouble rolling out this pie pastry so, instead, I used cookie cutters and laid some lovely scallopped-circle cutouts on top of my pie! Turned out great and looked really lovely!
Before signing out, I wanted to let you all know that we now have a Twitter account so feel free to sing us some sweet, sweet melodies via Twitter! (@RabbitandBumble)
Soak in this glorious fall weather! Until next time,
Ms. Bumble xx
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Next to Pumpkin Pie, Apple Pie was always a sure-fire sign that fall was upon us in my home growing up. Crusty pastry, tasty and tart baked apples, topped with cream or maple syrup... *sigh* Perfection. I used the same pastry recipe that I used for the Pumpkin Pie but doubled it. I like a top AND a bottom on my Apple Pie, don't you? Obviously, instead of pumpkin I used apples for the filling in this pie. You can take a lot of different approaches to apple pie filling but I like to keep it simple and let the apples speak for themselves: they have a lot to say!
Apple Pie Filling (for one 9" pie)
6 or 7 apples of your choice (I like to use Macintosh apples, but go wild!)
1/2 cup of sugar (brown or white)
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
dash of salt
Peel the apples and slice, thinly. In a large bowl, combine the apple slices, sugar, and spices. Toss until apples are well coated.
Place the filling in a prepared pie crust (bottom... obviously) and cover with your second crust.** Poke a few holes in the top crust, brush LIGHTLY with soy/almond/rice milk and sprinkle sugar on top. Pop in the oven and bake for about 45 minutes at 350F. Eat. Enjoy.
 |
| Apple Pie: Mmm, Mmm, Good |
 |
| Top Crust: Unusual? Yes. Delicious? Of course! |
**I had trouble rolling out this pie pastry so, instead, I used cookie cutters and laid some lovely scallopped-circle cutouts on top of my pie! Turned out great and looked really lovely!
Before signing out, I wanted to let you all know that we now have a Twitter account so feel free to sing us some sweet, sweet melodies via Twitter! (@RabbitandBumble)
Soak in this glorious fall weather! Until next time,
Ms. Bumble xx
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