|Looks simple enough and yummy too!|
I made a simple crust (you can do the easy-no fail pie crust in the book,which is amazing, your favorite pie crust, or just use a store-bought one) and set it aside. Waiting.
|It looks so sad and lonely.|
Apples peeled and pared and cut into chunks
|Delicious and beautiful too!|
I added the flour, sugar and salt to the apple bowl. I mixed the apples and the dry ingredients with my hands to fully coat all sides of the chunks and then poured them into my eagerly awaiting crust.
I may or may not have snitched an apple cube at this point.
Testing your ingredients along the way to make sure there is no poisoning going on is a must, in my opinion...
Most people would stop here for a regular apple pie, put a second crust or crumble over them and bake. But not me! I wanted to see this baby through to the end. So setting aside the less lonely looking crust and apples, I tackled the filling.
Filling, custard, cream, etc...any name will do really.
Before whisking it together, I managed to take a picture:
|Look at the pretty colors!|
|Not so pretty, but you know it'll taste good. Vanilla makes everything taste good.|
I try to make sure it goes over all the apples, so I move the drizzle around as I pour.
It should look like this when you're done drizzling:
Then you pop this pie into your preheated oven set to 425F (220C) for 15 minutes. No more, no less.
It will look like this after the 15 minutes, which I like to call "first baking":
You then lower the temperature to 350F (175C) and bake for 30 minutes. You may find you need to cover your crust to prevent it from browning too much. Aluminum foil works wonders for this if you don't have a pie shield.
While your pie is in the oven for "second baking," it's a good time to make your crumble topping.
I love crumble tops. They look so elegant and are sooooo easy to make. I hardly measure the ingredients anymore. But, for the sake of accuracy, I followed the recipe.
Here's the before picture:
|Cinnamon, sugar, butter, and flour. Those are the usual suspects.|
Your pie will be about done now. When 30 minutes are up, pull the pie out of the oven, and carefully set it somewhere you can sprinkle with ease. A wooden cutting board or a baker's cooling rack are great choices.
|After "Second baking"|
During this time, your house will smell utterly delicious and the aromas will make you very hungry. Just warning you.
It should look like this when you're done:
At this point, Mr. K came home. His first words were not "Hi honey!" or "I'm home!" Nope, they were, "Mmmm...pie!" And that, my friends, is how you know you've baked the pie correctly. *smiles*
You know, when I was first dating Mr. K, he didn't like pie. No, really! But you would never know that now. It has become something of a delicacy...especially if I make him his favorite Cherry-raspberry Crumble Pie.
Anyway, back to the post.
You can serve this pie warm with some vanilla ice cream on top, a la mode. You can serve it cold as a late night snack. Or, you can serve it with a little dollop of whipped cream. Anyway you serve it, it's bound to be a crowd/husband/boyfriend/family pleaser.
Happy Pi(e) Day, folks!
Until next time, enjoy your pies!
|A chemist-turned-housewife celebrating Pi Day with a pie!|
What could be more perfect?