MAKE THIS MONTH: Easy as Pie (part two)

I’m about to let you in on a secret recipe I’ve developed myself throughout my 27 nearly 28 years on this Earth. (Birthday in 13 days…accepting gifts) This recipe, once perfected, will change your life. It’s been called the “Best gluten free dessert I ever had” and once Will Smith ate the whole thing in one sitting (or standing as he talked to guests) I hope you have your piecrust ready because after reading this you’ll want to drop everything you are doing to replicate what you have just read. No piecrust? Shame on you! I banish you to part one. Just kidding, now that we are in step two I will tell you making a piecrust isn’t for everyone. So if you felt like this poster, it’s ok. Emotions make us human.

easy-as-pie-my-ass

Good news, making this amazing apple pie filling is! Don’t give up yet! Have you ever heard the phrase as American as apple pie? Consider your citizenship revoked if you don’t try this. It’s always a crowd pleaser and it’s super easy, prep time being only about twenty minutes tops. It’s so good once my Grandfather snuck one of these to his car before dinner even started! I promise it will be the best you ever had!

MAKE THIS MONTH II: APPLE PIE FILLING

makes two small pies

What You Need:

7-8 apples Peeled and Sliced

I like to mix it up with a variety of apples. Last time I used honey crisp and granny smith. The apples should be crisp with a tangy taste.

image1

½ C White Sugar

½ C Dark Brown Sugar

(You can use light but will not have the deepness of flavor)

1 t Cinnamon

2 T Maple Syrup

½ Lemon Juiced

½ Lemon Zested

1 ½ t Salt

1t Vanilla

2t Cornstarch

Crumbly Topping

because don’t bother putting crust on top, that’s gross. Kidding but this is really way better!

1 Stick Melted Butter

1 C Oats (not instant)

¾ C brown sugar

1 T flour or gluten free flour

1 t salt

½ C chopped nuts (optional)

What You Do:

Before you begin: Depending on your skill level, peeling and slicing your apples will take you the most time.peeler3I recommend doing all the peeling then all the slicing. A knife works for peeling if you live in the olden days but a tool like the one to the left makes your life so much easier. Make sure to keep the peeled an sliced apples in water so they do not turn brown. 

  1. Place all the filling ingredients in a bowl. Mix with you hands to really incorporate the flavors.image3
  2. Taste an apple. Does it taste good? You have to use your judgment here, I know scary. Since apples are always different one day you may need more sugar. Would you want to eat the apples as they are? If the answer is yes proceed to the next step. If not tweak it to your tastes.
  3. Let sit for as long as you have time for or up to one day. This will really help the flavor macerate, fancy word for flavors come to together and apples to get soft.
  4. Fill your pre-baked piecrust with apples and juices that have run off the apples. (Don’t wash the bowl) Again using your judgment (trusting yourself with a pie twice. The horror) with how much liquid to pour into the crust. You definitely want to use the liquid because the cornstarch cooking will eventually form into thick cinnamon apply deliciousness. Too little and you have a dry pie, too much and you have bubbled over mess. A good rule of thumb is about half way.

    3-apples-into-crust-1024x768
    Stolen picture, no juicy drippings and crust isn’t pre baked. While I think my recipe is the best (obvi) it never hurts to have many different sources to review before making something for the first time. Click for even more tips on apple pie making.
  5. Place the pie on a baking sheet (To prevent any drips from landing in your oven) and put the pie in the oven at 350 for about 30 minutes.
  6. While the pie is baking combine all the ingredients for the crumble topping in the unwashed but basically empty bowl, aka pour out excess unused liquid. (Saving you a step)
  7. After thirty minutes remove the pie and carefully (It’s hot!). Sprinkle the crumble topping over the apples.
  8. Put the pie back in the oven and bake until golden brown, about another 30 minutes.
  9. As tempting as it is to dive right in let the pie rest if you want neat slices. As the pie cools it will become more solid. If you want warm pie dig it, just know it won’t look so perfect.

    IMG_1852
    Clearly my pies were not picture perfect, but life isn’t and I am ok with that. I did the best with the materials I had.

Some notes (aka places I have failed)

The baking of a pie is not an exact science and it takes a long time. When I was younger I was always anxious. But nothing is worse then taking out a pie cutting into it only to realize the crust is undercooked. This is one of the only cases I would tell you to over cook the food item, NOT BURN. Because of all the moisture in the filling it is really hard to make the crust too hard too eat. So always cook your apple pie at least an hour. If the edges of the crust are getting to brown cover them with aluminum foil. If you can’t smell it it’s not done. Don’t rush a good thing. 

Unlike a first date looks are not the most important thing; don’t get too caught up in appearance because the flavor profile will make up for any lack of beauty. Unless you are trying to win a pie contest it’s not that serious. 

So time to prove your American-ness because I know you can’t recite all fifty states or name the 18th president.clicheEven if current state of affairs doesn’t make you quite so proud to live in this country (ahem Donald Trump, helicopter parenting, healthcare (has anyone really figured that out?)) making this pie will. Lose yourself in the kitchen slicing, sugaring, and baking. Upon first melt in your mouth bite you shall finally understand the meaning of “Easy as pie.” I would say good luck, but you don’t need it. Happy baking!

 

 

 

Posted by

my life has been a very interesting journey thus far. in my quarter century crisis im and not certain of much except that i love cooking and entertaining, and pleasing people is my passion. (wait that sounded a little funny) i am goofy eccentric, and love to laugh, in fact i often laugh at the most inappropriate times. i place high value in honesty and working hard. i don’t really believe in faking it until you make it, without some base knowledge or some sort of depth to your cause. i believe in making mistakes and trying everything once as long as you bring yourself no harm and no harm to others. i am a new age hippy, my words to live by are freedom, serenity, and love. i look for signs of the world and listen. i do judge, anyone who says they do not is a liar, but i use my judgements against you to reflect back on me to see how i can better myself. i hate constraints of our society, including grammar, punctuation, and recipes. i think fast except when it comes to numbers. the culinary world has always been and shall be my safe haven and outlet. i want to inspire, teach, and learn.

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