The beautiful weather has brought us some delicious apples and my first apple pie of the season. I am trying to shop locally and prepare food as it comes into season. Now we are enjoying the abundant harvest of our many orchards in Minnesota. It is officially apple season here and to kick it off, I am starting with a Mile High Apple Pie. I did not inherit my mother's perfect pie crust making skills, so I use Pappy's Pie Crust Dough. I have included a link under the recipe if you would like to check out their site. I highly recommend their dough, it is better than any other I have tried.
Mile High Apple Pie
Pappy's Pie Crust Dough for 2 layers (I use three rounds, split the third round and add the extra to each of the other two rounds.)
3 pounds tart apples
1 C sugar
3 TBSP flour
dash of salt
2 tsp cinnamon
1/2 tsp nutmeg
2 TBSP butter
Preheat your oven to 400°. Place a pizza pan or cookie sheet in the oven to catch any drips.
Pare apples and slice thin. Mix sugar, flour, salt, spices and apple slices. If apples are not tart, add 1 TBSP lemon juice. Place bottom crust in 9" pie pan, put apples in and press them down slightly, dot with butter. Place top pie crust layer on top and crimp edges. Prick with a knife in several places on top of crust for steam vents. Bake at 400° for 30 minutes. Reduce heat to 350° and bake for another 30 to 40 minutes or until apples are tender.
Adapted from Pappy's Old Fashioned Apple Pie recipe.
|McIntosh & Honeycrisp Apples and Pappy's Dough|
|Apples Piled High|
|Edges Crimped and Pie Bird Added|
There should be another picture here of the pie just out of the oven. Somehow I forgot and almost didn't get this picture of the pie before my family and guests ate it all!
|Vanilla Ice Cream on the Side|
Happy Wednesday Everyone! I am linking with... The Charm of Home and