As American As Apple Pie

20 11 2009

Does it get any better than apple pie? This is my hubby’s favorite dessert, so I make it as often as my little hips will allow. While there’s nothing better than a big slice of pie with ice cream or whipped cream, sometimes, with just the 2 of us, a whole apple pie is just too much.  These individual apple pies are just perfect enough to make me feel virtuous, but easy enough to throw together on a weeknight for a special treat. Doesn’t someone in your life deserve these? (You?) Yum!

Classic Apple Pie

(taken from the classic Better Homes & Gardens Cookbook — double this if you want to make a deep dish pie… yum!)

  • 1/2 cup sugar (I use brown sugar, so use a little less… maybe 1/3 or even 1/4… depending on how sweet you want it, and what type of apples you’re using – sweeter or tart)
  • 2 tablespoons flour
  • 1 teaspoon cinnamon, ground
  • 6 cups peeled and sliced apples (this equals to a little less than one bag, if you buy them that way)
  • dash of nutmeg
  • 3 tablespoons butter
  • 2 recipes, favorite pie crust (mine is called freezer section – comes out the same every time)

Preheat oven to 375. Stir together sugar, flour, cinnamon, nutmeg. Sprinkle over and stir to combine and coat apples. Press one part pie crust into 9-inch pie pan. Transfer apple mixture to pie crust and spread out evenly. Cut second portion pie crust into lattice or favorite top pattern (circle with slits, or use cookie dough cutters to top with shapes) on floured wax paper. Top with crust. Place pie on baking sheet and place pie in oven for about an hour or until middle of the pie is all bubbly inside. (Cover the pie with foil for the last 10 or 15 minutes to prevent the top of the crust from overbrowning.) Cool pie before serving.

Yum! The smell of cooking apples - nothing like it!

Individual Apple Pies

(taken from the fabulous cookbook The Pleasure Is All Mine by Suzanne Pirret – she swears, and I agree, that these are better than indy apple pies from McD’s)

You'll only need these few ingredients (and the apples)!

For the Pastry: Combine half a cup plus 2 tablespoons flour, half a tablespoon sugar, pinch of salt, half a scraped vanilla bean. Add 4 tablespoons cold butter and rub the mix between your hands until crumbly. Drizzle on ice cold water until it just comes together. Form int a ball, flatten, wrap in plastic, and let rest in fridge for half an hour while you make up the filling.

For the Filling: Peel and dice two medium apples. Melt 2 tablespoons butter in a pan, add the apples, small squeeze of lemon juice, half a scraped vanilla bean, a tablespoon of sugar (or honey), and a dash of cinnamon. Depending on the type of apples, add a few tablespoons of water, if the apples aren’t releasing much liquid. Cook down until they are soft and most of the liquid has been absorbed. Let cool.

Roll out the dough and cut into a rough circle (about 8 inches). Place the dough on a lightly buttered baking sheet. Heap the apple filling onto one side of the circle, leaving an edge. It will be puffy, but the apples will cook down a bit. You want this to be full. Moisten the apple edge lightly with water and fold the other half of the dough over the filling. Trip the dough to half an inch of the filling. Prick the edges with a fork to seal. Brush with melted butter and slash a few vents in the top (about half an inch or a pretty little pattern) for steam to release. Bake at 375 about 15 – 20 minutes, or until the pastry is golden and the juice of the apples begin to ooze from the vents and trickle down.

Devour with a glass of milk!




One response

4 10 2010
A New Month, a Birthday, and a Long Lost Blogger « Sweet Iced Tea

[…] you tonight, Human (my strange “pet name” for him)! We’ll eat apple pie and walk around the farmer’s market. Our favorite band at the Pacific Grove Farmer's […]

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