Posts Tagged ‘apple’

My Favorite Apple Pie

And I don’t even care much about apple pies! They are so boring, usually. This is a little xtra work-but oh, so worth it.


The original recipe I got off Allrecipes but I changed a few things.

Best Apple Pie

Preheat your oven to 425.

If you’re doing the xtra step of sealing the bottom crust, do so now.

2 crusts-I cut the top one in strips for lattice.

6-8 apples. 6 if they’re regular sized. 8 if small. Peel and thinly slice.

In a medium saucepan over medium heat, mix

1 stick of butter, then stir in

3 Tbsp. flour until smooth. Then add

1/4 cup minus 1 Tbsp. water (I sub brandy for 3 of those Tbsps.

1 Tbsp. vanilla

good dash of cinnamon (like 1 tsp.) or apple pie spice mix

1/2-3/4 cup EACH white and brown sugar, depending on the sweetness of your apples. With Granny Smith apples, I use full amount.

Bring this mixture to a boil, then turn down low to simmer.  Get your apples into the bottom crust. Slowly pour all but  1/4 cup of the syrup over the apples, lay on the lattice and brush with remaining syrup. It gets thick quick, so don’t dally. Bake on a lower rack so crust doesn’t burn. This pie will bubble over in the oven, so put a cookie sheet on a rack underneath it to catch drips. Oven clean-up is no fun. Bake 15 minutes at 425, then turn things down to 350 for 35-45 more minutes, til apples are no longer crispy and crust is a glazed mahogany color.

I recommend that you make this pie the day before. It absorbs all the juices and cuts much nicer. Heat it up with a scoop of your favorite vanilla ice cream. Stand back.


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Apple Pancake/Muffins

On a recent trip home (Humboldt County) I stayed with a good friend, Barb Mooney, because my best friend, Toni and her daughter Donnella were staying with my brother and sister-in-law, Rand and Beth. With the exception of our oldest sibling, Terri, the Waynes LOVE to cook, and the youngest, Randy, is no exception. He made for his guests, one morning, a puffed baked apple pancake, that I unfortunately did not get to partake of (pout-pout). But it got me hungry for one and I found this cute variation.



The recipe said it made 6, but those must have been the jumbo muffin cups because this made 8, and I still had enough batter for 2 more, just no more apples already cooked up.


They were even more puffed when first taken from the oven, but they deflate quuickly and my camera wasn’t ready fast enough.

Individual Apple  Thingys

First, lets cook up some apples. Oh, yeah, and crank up the oven to 450 degrees.

2 apples, peeled and diced

2 Tb. butter

1/4 cup lite brown sugar

1/2 tsp. cinnamon

1 Tb. lemon juice

Toss the diced apples with the lemon juice, cinnamon and sugar. Melt the butter in a skillet over medium heat and carmelize the apples, about 8-10 minutes. Cook them through, but not til mushy.

Butter 10 muffin cups. Sprinkle with sugar to coat.

Batter: 2/3 cup flour

                3 eggs

                 5 Tb. sugar

                  2 Tb. melted butter

                   3/4 cup room temp whole milk

The recipe said to put in a food processor and run for 3 minutes. This seemed like alot of dishes, I just used a hand mixer for 2 minutes. I cheat. Divide the apples amongst the muffin cups and pour in the batter til it almost reaches the top. Put in the hot oven and immediatly turn it down to 400 degree. Cook for 15 minutes-all the puffing takes place the last 5 minutes. cool slightly before attempting the dismount. Yes, some did fall apart.Some held perfectly. Don’t know why. Will perfect later. Delish either way. You can dust with powdered sugar if you’d like but we ate them plain. YUM.


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