apple pie.



As you can tell, I have now hit my official "Autumn-baking obsession," which means I basically only want to bake foods associated with the season. Sure, I still will make the occasional chocolate comfort food (keep a look-out for M&M cookies coming soon), but it has to go along with something with that fall-like spiciness that I cannot get enough of. So, yesterday morning I decided that I couldn't go another day without baking an apple pie. I purchased a bunch of beautiful apples of all different varieties at the farmer's market on Saturday and they were just begging to be used in a pie.





Alice showed me an extremely easy way to do the lattice top (I have always done the weaving technique) which she learned from Alton Brown. I searched on the internet for detailed instructions and found this page and this video. Lattice tops always make a lovely addition to any double-crust pie.





Apple Pie: recipe adapted from a vintage pie dish

Ingredients:

4 cups apples, cored, peeled & diced
2/3 cup sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons whole milk
2 tablespoons butter
pastry for 2 pie crusts (as usual, I used this recipe)

Directions:

Preheat oven to 400 degrees F.
Roll out 1 pie crust and place in a pie dish. Combine apples, sugar, flour, and spices in a large bowl. Put the apple mixture in the pie dish. Dot the top with the butter and drizzle with milk. Top with the second pie crust.
Bake for 50-60 minutes, until the crust is golden.

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