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Sunday, October 17, 2010

First Apple Pie of the Season

It just doesn't seem like fall until I make an apple pie. It's funny, 'cause it's not even the first pie I think of when people ask, "what pie reminds you most of fall?" The answer to that would be pumpkin. And other pies trump apple in other seasons: winter is mincemeat, spring isn't pie at all--it's blueberry cheesecake--and summer is strawberry-rhubarb pie. And yet, a good apple pie--though humble and "ordinary"--is awfully hard to beat. And it's funny, 'cause I always forget that until I make one and take a bite out of it. Like this one I just made. I dipped into a piece of that warm apple pie with a pinch of ice cream on the tip of my fork and popped that in my mouth and I thought, "Man! Apple pie is so dang GOOD!"

I have no picture yet of this particular pie--mostly because when I put the top crust on part of the lettering stuck to the countertop. It was going to be so cute, too! *sigh* I guess I'll have to make another. Poor me. Poor husband! Poor dinner guests.

This is mostly my mum's apple pie filling, plus the cloves. And as a general rule, I do not measure out my spices. I just shake them in until I think it's going to taste good. (This usually results in more spices.)

Mum's Apple Pie Filling

6 c. apples, peeled and sliced (about 6-8 whole apples)
2/3-3/4 c. sugar
2 T. flour
1 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
dash of salt

1. Mix apples and sugar. Let sit 30 minutes. (This is just about how long it will take for you to make your crust made and rolled out.)
2. Mix with other ingredients and let sit 5 minutes. (Enough time for you to roll out a top crust and cut out a design.)
3. Dish into prepared pie shell. Lay top crust and brush with milk.
4. Bake at 425 for about 45 minutes.


Bethany P said...

Do you pour off the juices (after sugar sitting)? The sugar really brings them out, my pie is always runny.

Mal said...

I don't, but that's not a bad idea. I would be careful though not to drain too much out. Some of my pies come out runnier than others--you could also just put a little corn starch in there and stir it around after you've let the sugar sit.