After apple picking last weekend we went home with an abundance of little apples- perfect for snacking- but even more perfect for pie.
Mmmm apple pie.
When I think of apple pie I think of all things warm and comforting. For some reason I also picture making while wearing an apron back in the 1950’s and setting it on the windowsill to cool.
Well, it is comforting, I did wear an apron, and we DO have an excellent windowsill on which it could cool— but that window happens to be the cats’ in and out to the house. Oh well. Oh, and it’s 2011.
Either way- it was a bright and sunny morning…
While the dough is still in the baggie, hit it with the rolling pin to flaten it a bit. Then pull it out of the bag and roll it out gently and evenly, focusing from the middle- onto a lightly floured surface-with a floured rolling pin.
Top with the other pie dough layer- which I had cut three circles in before I removed it from the table. This is a vent. You can just poke holes/slits with the knife, or, if I had a little apple cookie cutter I’d use that actually. Cute!
I am evil and made my roommate (and myself) wait to eat this. I wanted it to cool completely for the sake of a good, clean slice and a good picture. So fast forward to the next day when I sliced and photographed- round 2!
I demanded this be enjoyed right away. These are adorable and I would totally do these for a party one time!
I kind of used a recipe, but I kind of didn’t. I really, really don’t do well with recipes. So here are the insprations/templates for recipes I used:
Crust and circle cut out design: Joy the Baker
The idea to layer apples with cinnamon spice topping, and the temperature of the oven: Family Style Food
The cinnamon spice mixture was 1 cup brown sugar, 2 tsp cinnamon 1 tsp ginger and 1 tsp nutmeg.
I used about 15 mini apples, sliced as you see above. Coated in about 2 Tbs flour.
And I saw on a few recipes to brush with egg wash- and I decided to sprinkle with sugar. Because why not?
My first go at homemade apple pie: successful!