Sunday, October 9, 2011

Celebrate With Apple Pie!

Special occasions call for pie.

So I peeled, chopped, sprinkled, mixed, piled high and crimped.
Then I cut initials J and B.

Not too bad!

It was yummylicious!

 (Family photos may not be borrowed or pinned.)

Congratulations to J and B!

Over the years I have modified the Betty Crocker Cookbook apple pie recipe to suit me.  I use more apples than the recipe calls for, because I like full pies, not flat ones.   I increase the measurements for the sugar and spices too.   Then I toss some ground cloves in there, which is not in the recipe at all.    I use a mix of apples, Jonagolds, Granny Smith and Golden Delicious, because those hold their apple shape pretty well when cooked (they are juicy but don't turn to mush) and produce the sweet and tart taste I am after.

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PS-  I have been asked for the pie recipe, so I am adding the recipe as printed in the Betty Crocker Cookbook.

Fresh Apple Pie  (9 inch)

Pastry for 9 inch, two crust pie
3/4 cup sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
6 cups thinly sliced pared tart apples (about 6 medium)
2 tablespoons butter

Heat oven to 425.  Prepare pastry.  Mix sugar, flour, nutmeg, cinnamon and salt.   Stir in apples.  Turn into pastry lined pie plate;  dot with butter.  Cover with top crust that has slits cut in it;  seal and flute.  Cover edge with 3 inch strip of aluminum foil;  remove foil during the last 15 minutes of baking.  Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes.
(See my notes above if you are interested in the changes I make to the recipe.)

Standard Pastry (for  two crust, 9 inch pie)
2/3 cups lard  (or 2/3 cup plus 2 tablespoons shortening)
2 cups all purpose flour
1 teaspoon salt
4-5 tablespoons cold water

Cut lard/shortening into flour and salt until particles are size of small peas.  Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into ball;  divide in half;  shape into flattened round on lightly floured surface.  Roll pastry 2 inches larger than pie plate with flour covered rolling pin.  Fold pastry into quarters;  ease into plate and unfold, pressing firmly against sides and bottom.  Fill with pie filling and then repeat with top pastry. Seal and fold under edges. Flute edge.  Bake as directed.


  1. Now that looks like a great apple pie!
    I might just get brave and bake one . . . (probably not.)
    I will stop over at your house and try yours???

  2. Love me some apple pie, yours looks great! I actually plan to make my first of the season next Sunday:@)

  3. Felicitaciones a J y B!!! un pay de manzana, me darías tu receta????
    Muchos besos

  4. I love apple pie! Yours looks delicious!

  5. I'm so hungry for apple pie now...yours looks delicious!

    Warm Hugs,

  6. I use the same recipe with some of the same modifications. My BC cookbook was a wedding shower gift and I've replaced it twice. It's hard to find the original edition, but I've been lucky so far and have bought one each for my daughter and DIL.

  7. Nothing is better apple pie in the fall. Your pie looks absolutely fabulous. What a lovely dessert to celebrate with.

  8. Yummy looking apple pie! Gives me an idea...;-)

  9. I think the thing I love most about Apple pie is the smell it leaves in the house. Yum. I think I will give yours a try. Sounds perfectly lovely. Have you given Penzey's Spices a try in old Overland Park. You cannot beat their cinnamon and cloves. Smiles and loving the rain...Renee

  10. I agree...........pie is always a great way to celebrate..........and congratulations to J and B! Blessings,Kathleen

  11. I love home made pie too. I made an apple about one month ago and hadn't in years..

  12. Looks delish! I think I like pie better than cake. I'll be over soon, save a piece for me. :D

  13. I always think the best recipes are the ones you adapt for yourself just how you like them - that pie looks delicious!

    Pomona x

  14. Oh gosh, that looks sooo good. I imagine the smells were heavenly as it baked too. I like the modifications you made to the recipe. I agree a full pie looks so much nicer than a flat one.

  15. Oh Honey, grab me a fork and I'll just eat it right outta the pan!!! Goodness that look delicious!

    God bless ya and have a beautiful week sweetie!!!

    Now I'm hungry! Heeehehehe :o)

  16. mmm! we went apple picking today so i have enough apples to make a pie, a crisp, and probably some applesauce, too! your pie looks de----lish!

    time to have fun getting out all of the cozy-dinner recipes. :)


  17. Ooo, yum. I love pie. I don't love to make them though. I really WANT to like to make them...but I don't. I think I just need to do it more often and it wouldn't seem like such a big job. I made a batch of crockpot applesauce yesterday. It is so good. We inherited an apple tree with the house so they're free. I don't know what kind they are though. They're fairly big and a greenish yellow, quite tart. They make good pies and what not but aren't for eating raw. Is that your daughter? sister? Are they engaged?

  18. Yum, apple pie, looks delish Gayle.......

    Our Apple trees are just setting fruit, so homemade apple pie is going to be a while off yet.
    In the mean time, I shall drool over yours.......

    Claire :}


THANK YOU for your thoughtful comments. Replies to your questions will be posted here, so be sure to check back soon. Have a wonderful day! - Gayle, Garden Of Daisies