In high school I took foods class and to this day it holds some of my favorite high school memories. We did such fun things in that class, I had some good friends in it AND we were cooking stuff that we got to eat. It really was awesome. There were some things I learned in those classes that I still use in my life. One of the other things that I kept onto was the how to make apple pie. I’ve been making apple pie the same way since then (which happened to be a long time ago….) But last week I got a recipe book from the library and it had a recipe for apple pie and so I thought I’d give it a chance. And it was great!
And on a side note…. we were told that the seeds inside a green pepper were poisonous. Seriously I remember being told that. And I may have been an adult before I learned that wasn’t true. Regan may have laughed heartily at me when I told him I thought that. And then he ate two of the seeds in front of me. I was still a little nervous that something would happen when we went to sleep that night. I’d believed it for YEARS.
I learned that seeds from a green pepper aren’t poisonous. AND I learned a new way to make apple pie filling. Look at me expanding my mind. It comes from the cookbook by Christine Ha called My Home Kitchen. And it was tasty! I just made my regular pie crust that I always use.
Humble Apple pie
- 1/2 cup unsalted butter
- 3 Tbsp all purpose flour
- 1/4 cup water
- 1/2 cup granulated sugar plus additional sprinkling
- 6 granny smith apples. peeled, cored and sliced
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- Pie crust
- 1 large egg, lightly beaten
In a large sauce pan over medium heat, melt the butter.
When it forms, add the flour and whisk until dissolved to form a paste.
Whisk in the water, the 1.2 cup granulated sugar and the brown sugar.
Raise the heat and bring to a boil. then immediately reduce to a simmer.
Add the apples, cinnamon, nutmeg, and cloves and toss to coat evenly.
Cook, stirring occasionally, for 15 minutes or until the apples gave slightly when pressed up against the side of the pan.
Preheat the oven to 425 degrees F. On a lightly floured surface, use a lightly floured rolling pin to roll out one piece of the pie crust into a 13 inn round. Fit into a 9-inch pie plate.
Trim the edge, leaving a 1/2 inch over hang, and chill while rolling out the remaining dough.
Transfer the apple mixture to the pie plate, mounding the apples in the center.
Drape the top pie crust over and pinch the edges to seal.
Using a sharp knife, cut for 2 inch slits into the crust to allow the steam to escape.
Brush the crust with additional granulated sugar.
Bake for 15 minutes, then reduce the heat to 350 degrees F and bake for another 35 - 40 minutes or until the apples are tender and the crust is golden.
Was there anything in your life that you thought to be true when you were younger and then you learned it was true?