Apple Pie

So in case you’re wondering, for slackers like me, the day before Thanksgiving is pie day. This first recipe is an apple pie that my housemate was in charge of making: I was just her assistant and sliced the apples. In traditional style of those who go on internship, she had lost her original recipe and instead used Old Fashioned Apple Pie as a reference. Her main change was an addition of cloves. Despite not being head chef for this pie, I’ll have additional comments.

Oh an everyone thank my housie for letting me document this pie-ous occasion.


  • 2 9-inch pie crusts: of course you can always buy the refrigerated roll out kind, but it’s nice to make your own.
  • 6-7 granny smith apples, peeled, cored and sliced: Other apples may be used, but the sweeter the variety the less sugar you’ll want to use.
  • 1 cup sugar: Linda mentioned that you can use white sugar or half white, half brown (which is what her original recipe called for. Personally I thought the pie was too sweet and would recommend cutting the sugar down to 3/4 or 1/2 cup.
  • 2 tbsp flour
  • 1/4 tsp salt
  • 1 tsp cinnamon: teaspoon tablespoon same dif right? I love cinnamon and would recommend upping this amount, however it was sufficient for a good pie.
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 2 tbsp butter


  1. Preheat oven 425 degree.
  2. Line a 9 inch pie pan with one pie crust.
  3. Mix sugar, flour, salt, cinnamon, cloves and nutmeg. Add apples and toss to coat.
  4. Place mixture in pie crust (in pie pan) and dot with pieces of butter.
  5. Cover with second pie crust, sealing edges with fingers. Vent pie crust (either a slit or some decorative design: you can vent prior to placing on top).
  6. Place in oven at 425 for 10 minutes. Reduce heat to 275-300 degrees and continue baking for 40-50 minutes. Crust should be a delightful golden color and apple tender when poked with fork/knife (though it is all to your own preferences). Remember to keep your nose attuned. If the pie edges seem to be cooking too quickly, use a pie crust guard or make your own with aluminum foil.
  7. Serve. Or cool and serve. Or make cold and serve. Or serve with ice cream, or whipped topping, or barely contain yourself before digging in like a ravenous wolf. I mean uhh… ya…

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2 responses to “Apple Pie

  1. hehehehe… round two today using less sugar, two types of apples to liven it up and the NEW pie plate from the pottery guy 🙂

  2. Pingback: Pumpkin Pie « Mischief, Mishaps, and Misadventures·

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