Apple Pie

Something fun you can do with the top crust- you can cut out shapes and then add them back onto the pie crust. Although I think it might look prettier if you have a dark colored filling like blueberry. Down-side is that you get less crust on top, but it does look pretty.

I have more helpers in the kitchen now! 

Here is my go to apple pie recipe and it’s very easy!! I typically only use granny smith apples… but discovered recently that golden delicious apples also work well. If it’s a non-baking apple (meaning it might have more liquid when baked), learned from Martha Stewart that you can toss it in some flour to prevent a lot of liquid from coming out. Also discovered that I think I like apple pies better when you take the time to peel the skin. Sometimes I’m too lazy though, and just leave the skin on the apple.

Tip: To prevent over-browning of the edges of the pie, you can cover the edge with aluminum foil OR you can buy one of these great pie shield inventions- http://www.amazon.com/Andersons-Baking-Crust-Shield-10-Inch/dp/B00004S1BU

Apple Pie by Grandma Ople (~from allrecipes.com)
Ingredients:

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.