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