Death By Apple Pie: With A Recipe

 

 

 

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Death By Apple Pie: With a Recipe

 

It’s that time of year again- the time we allow ourselves to indulge in all the foods that the experts say will kill us!

 

I’m banking on a fat full diet with little exercise and a lot of wine to see me through until old age.

It’s a plan people. It may not be a good one, but at least I’m working hard at it.

 

Jeez…party poopers.

 

 

Apple Crisp Pie
Recipe Type: Dessert
Cuisine: American
Author: Cheryl Nicholl of A Pleasant House(dot)com
Prep time:
Cook time:
Total time:
Serves: 2
Easy Apple Pie
Ingredients
  • CRUST (makes 2)
  • 2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup COLD butter
  • 1 egg
  • 1/4 cup COLD water
  • 2 teaspoons white vinegar
  • FILLING
  • 8 apples
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3 tablespoons flour
  • TOPPING
  • 3/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter
Instructions
  1. CRUST:
  2. Whisk the flour, sugar and salt together.
  3. Cut, using a pastry cutter, the COLD butter into the dry mix until the butter is in pieces the size of peas or flakes.
  4. In a separate bowl, whisk the egg, water and vinegar together until well blended.
  5. Add the liquid to the dry and blend with a strong spoon until the mixture holds together.
  6. Wrap in plastic and chill for at least 1/2 hour before rolling out.
  7. FILLING
  8. Peel, core, and chop apples into bite-size pieces.
  9. Toss the apples in lemon juice.
  10. In separate bowl, combine salt, spices, sugars and the 3 tablespoons of flour.
  11. Toss to coat.
  12. Fill the pie shells and pack firmly.
  13. TOPPING
  14. Mix together all of the topping dry ingredients and then cut the butter into it.
  15. Sprinkle on top of pie filling.
  16. BAKE AT 425 for 20 minutes and then lower the oven temperature to 350 and continue to bake for an additional 1 hour.

 

 

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Measuring with my grandmother’s tin cup. LOVE IT!

 

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This is pastry cutter btw.

 

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Apples tosses in lemon juice and waiting for their sugar.

 

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Waiting for a hot oven (with a pumpkin in the back)




  • Carol Cassara - If we MUST go, and of course, we all must one day, THIS is the way to go. I’m pinning it for that day. Ok, well, maybe a bit sooner. Like this month.

    ReplyCancel

    • Cheryl - And I want a really good bottle of vino and lobster Newburg to be at the ready. crunch-Crunch-swallow- out.ReplyCancel

  • Lois Alter Mark - Wow, that looks amazing! There are way worse things than death by apple pie.ReplyCancel

  • Haralee Weintraub - Death by any food gets my attention. The apple pie looks great. I have an aversion to the pumpkin but understand you were just showing the 2 crusts.ReplyCancel

  • Cheryl - And there are places in the world that don’t have apples! I feel so sorry for them (among other reasons of course).ReplyCancel

  • Kimberly Joyce Dalferes - I just added this recipe to my T-Day repertoire – it looks awesome!!ReplyCancel

  • Karen D. Austin - I love your grandmother’s tin measuring cup. What a treasure. Thanks for the delicious looking recipe.ReplyCancel

  • Mari Collier - Sounds yummy, but I’ll stick with my Dutch Apple pie with cream. I have no idea why it is called that.ReplyCancel

  • Nicki Lewis - Looks so yummy. Pinned for later.ReplyCancel

  • Roshni AaMom - Drrrooool!!!! I adore apple pie with a side of a single vanilla ice cream scoop! Love your grandson’s measuring cup too!!ReplyCancel

  • Diane - Mmmm . . . I gained two delicious pounds just reading this! 🙂ReplyCancel

    • Cheryl - Sometimes I think it would be less traumatic if I just pasted things like this right on my hips. The hell with it. It tastes to darn good!ReplyCancel

  • Sharon Greenthal - Making this tomorrow to test out for Thanksgiving – looks amazing!!ReplyCancel

    • Cheryl - Fantastic Sharon! Let me know how you like it. *I would probably cut some butter into the sugar toping before I cover the apples next time. The top just didn’t brown and melt the way I wanted it to. It should be almost a sugar glaze on top when finished. Hard and crunchy. Just a suggestion. Thanks for stopping by!ReplyCancel

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