Apple Pie

I walked into the kitchen the other morning and it smelled like pancakes. All the kids were asleep but the kitchen was a mess. This often happens with our teenagers, the middle of the night munchies. I didn’t think a thing about it other than I was not cleaning up the mess. Hours later, one of them says that he made crepes last night. He had seen my blog and made them. That made my day.

I nearly forgot to make this entry today. Whoops. But it has become fall all of the sudden and one’s heart turns to apple pie. Okay, maybe that is a little sappy. but it is apple season. And, you never know, I may wake up to the aroma of baking apples tomorrow morning.


  • Basic Pie Crust (See April 30)
  • 5-6 Large Granny Smith Apples, peeled, cored and sliced thinly
  • 1 Lemon
  • 1/2 Cup Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg (fresh if you have it)
  • 1/2 Teaspoon All Spice
  • 1/2 Teaspoon Ground Cloves
  • 2 Tablespoons Flour
  • 2 Tablespoons Butter


  • Pie Pan
  • Chef’s Knife
  • Mixing Bowls
  • Mixing Spoon
  1. Prep the pie dough as in other recipe.
  2. Pre heat to 350.
  3. Slice apples. Other tart apples can be substituted or mixed.
  4. Put the apples in a bowl and squeeze the lemon over in order to keep them from browning.
  5. Combine all of the dry ingredients in a bowl and mix. I just use my hands.
  6. Mix the dry ingredients thoroughly with the apples.
  7. Lay the bottom crust over the pie pan and gently tuck in. Leave about 1/2 hanging over.
  8. Spoon in the apple mixture, making a pattern if you can be bothered. Remember, it will be covered and eaten before you know it.
  9. Dot the butter over the apples.
  10. Cover with the other dough layer.
  11. Cut off excess and pinch around the edges.
  12. Cut holes in the top to allow the steam to escape. And you thought those were decorative.
  13. Bake for 45-50 minutes. The crust should be golden brown.

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