My wife told me that when she was a child, her mom would make her homemade apple pie on the first day of school. Now I, being the awesomest husband in the world, remembered this and decided I’d surprise her after her first day of grad school. I thought it was going to be harder but it turns out making homemade apple pie is remarkably simple. From start to finish, it took this pie novice less than an hour to make (minus the crust, which I cheated on).
(that photo is of the actual homemade apple pie I made, you can tell it’s homemade because of the smile! :))
I wanted to make a homemade crust but I was short on time. She told me she would be home at around 1PM and, at around eleven, she told me she was an hour ahead of schedule and would be back at noon! Since I was running short on time, I chose to buy pre-made pie crust from the store. Crust, in general, is not very difficult to make but is probably difficult to make well.
There’s something about the really flaky, crunch stuff that you simply can’t get from a crust you unroll out of a plastic bag. I recognize that store-bought crust is vastly inferior but I didn’t want to try to make a good crust in a hurry (for the first time no less!). If I were to make a crust, I would’ve used this recipe from SimplyRecipes. With two sticks of butter, I can’t see how it could be a bad crust.
The recipe for the filling is simple:
- 5 Granny Smith (tart) apples
- 1 cup sugar
- 2 T flour
- 1/2 t cinnamon
- 1/4 t salt
- 1 T Apple Cider vinegar
The most time consuming part of the process is peeling and slicing the apples. First, peel and slice the apples, putting the pieces in a water bath mixed with a tablespoon of lemon juice to prevent browning. When you’re done, take all the other ingredients and mix them together in a bowl.
Use a fork to mix because it’ll help break up clumps as the dry ingredients mix with the cider vinegar. Drain the bowl of apples and mix in the filling mixture. When you’re done, it won’t look like much but you have yourself some apples slices covered in cinnamon and sugar.
Put down the pie crust and add the filling. I cooked mine at around 400 degrees F for 60 minutes with the edges covered in tin foil. Then, finish off with another ten minutes with the foil removed so it can turn a little brown. Just keep an eye on it so you don’t burn it and add time if the browning isn’t to your liking.
For easy cleanup, slip a pan underneath the pie. As the filling boils and cooks the apple, liquid will leak out and drip.
Now for the best part, serve it up with some vanilla ice cream!