Apple pie is easier to make today than you might think. Learn the secret tricks below and enjoy homemade pie for your next Poetry Teatime.
- An abundance of apple peelers (one for each kid and you)
- Store-bought pie crust that can be frozen and thawed any time
- Keeping 3 lb bags of green apples in stock
You keep these around and Apple Pie is an hour and a half away any day of the week! Imagine homeschooling with the fragrance of apple pie baking in the background. Makes copywork a lot more fun anticipating a pie, right?
- I always buy the Pillsbury pie crusts (they're better than the generic and easier than homemade, yet just as tasty).
- I use a food processor to slice the apples once they are peeled. Goes super fast.
- Stabbing the bottom crust with a fork keeps the bottom crust from being doughy.
6-8 medium Granny Smith apples (make one of the apples a sweet, red apple) peeled, cored, and sliced
Get your kids in on the peeling action (it's worth it to invest in several peelers if you've got a slew of kids). They can make short, if not irregular work, of peeling the apples.
They key to the pie is the filling. So while you're madly peeling and dropping green satin strips to the floor, preheat the oven (450º). You'll want to line a 9" pie plate (I prefer glass) with one of your crusts. I like to poke the bottom with a fork all over (it's also a great activity for your kid who needs to pound or bang or jab things).
In a medium bowl, mix the following
3/4 cups sugar
3 TBS flour (I use unbleached all purpose)
2 tsp vanilla extract (not too pricey at Trader Joe's for the real stuff!)
1 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp Kosher salt
It will be a little bit of a paste. Now add the apples and stir until they are coated. Dump the apple mixture into the pie crust, evenly heaped up.
Break 2 TBS of butter into little chunks and dot the top of the pie. Truth be told, I use more than 2 TBS, but it's up to you. Get it into the nooks and crannies.
Put it together
Lay the top pie crust over the apples carefully. Gingerly pinch the two crusts (top and bottom) together to create a decorative seam. Use a sharp knife to make five gashes in the top crust (wherever you like—we sometimes make designs). Sprinkle cinnamon-sugar over the top.
Put the pie on a cookie sheet in the center of the oven for 15 minutes. Turn the heat down to 425º and bake another 35-40 minutes until the crust is browned, but not dark. Put aluminum foil over the edges of the crust if the center needs to bake longer and the crust appears already browned.
Let the pie cool on a rack for 30-40 minutes before serving. Even better for breakfast the next day (Farmer Boy!). Ice cream goes well with it, but so does cheddar cheese! Enjoy.