I am a sucker for fruity pie, but unfortunately pie crusts are a giant pain in the patootey. A homemade flaky pie crust is delightful, but is a giant pain to make if you are lazy like I am. I’ve never used a pie crust mix before, so I picked up a Jiffy pie crust mix from Ye Ole Grocery Store and that seemed to work out well.
So I rolled out the dough using wax paper and some flour. Which always feels kinda gross to me for some reason, that weird feeling of powdered flour all over your hands, when you have to rub it all over your surface and the rolling pin. It’s kinda the same feeling as drawing with dry pastels, just something tactile and icky about it for me. But, these things are a necessity if delicious pie is to be created.
So I grabbed the recipe for the apple pie from *gasp* an actual cookbook. I do own a range of cookbooks, and should really try to make more recipes from them rather than doing my default of being all like, “Google! Find me a recipe!” While I’m a sucker for online recipes for their reviews, I figured I’d be safe with a paper recipe from the Fannie Farmer cookbook, as it’s pretty much guaranteed to be delicious.
So get a giant pile of apples, where “giant pile” apparently means 6-8 large apples, or around 10 cups. Peel and chop into pieces. Tart apples always work well for bonus flavor!
Grab a bowl and dump in a cup of sugar, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1.5 tbsp flour, and mix all kinds of together. Dump apples into this, squish around until well coated, then dump the contents of your bowl into the pie shell.
So you’ll probably want a layer of shell on top of the pie as well, and you can just roll out a circle and lay that on top, and cut slits in it or something. But what fun is that? If I’m going to all the effort to make this sweet pie, it’s latticework all the way! You still roll out your giant circle, but then cut it into strips and try to weave the strips together as carefully as possible on the pie without the strips up and tearing on you. Or at least they kept tearing on me, oops!
Yeah, that’s totally a pi on that pie. That’s 3.14159265 of delicious right there! So next I globbed a few chunks of butter into the little holes between the crust. Technically this step was supposed to happen before said crust went on the pie, but I totally didn’t read that step until after the crust went on. Oops?
Anyhow, it bakes for 10 min at 425 degrees, and then 30-40 min more at 350 degrees, and when it’s done it should look vaguely like this:
I realized that the pi was totally blending in to the latticework, so I grabbed me a brush and painted it with the semi-molten pie goo oozing out of the crust, and then sprinkled some cinnamon on it. Super yum! This pie was seriously awesome, especially when heated up. My only regret was that I didn’t have any vanilla ice cream to dump on top of it! Will totally make again.