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Monday, July 13, 2009

A Picnic Perfect Pie

Lately it seems I've been having a harder and harder time effectively communicating with Jon's family, particularly his mother. She is convinced that I do not like her, and has recently voiced this concern to Jon and his brother (who in turn confront me with all the things I should be doing, and the roles I should be playing to appease her) but in fact, I already do like her, and it hard for me to understand how or why she would believe otherwise.

But since I have obviously not convinced her of my liking, I ( in the only other way I know how to reach out) took her a pie and hoped that she would see this as an effort to “welcome” her to my family.

I made a simple apple pie because it is a dish I have been making with my mother since I was a child and it is something I can comfortably throw together without much thought. The recipe I use is ever changing, and I hardly ever measure any of
the ingredients for this pie, but knowing I would be posting the recipe I tried to keep a close watch on what (and how much) I was using of each of my chosen ingredients. The pie isn't the prettiest pie I've ever made ( I threw it together pretty quickly), but is was certainly one of the more flavorful.

Everyone enjoyed it, immensely. In fact, Jon's stepfather was so in love with it that when Jon's mother told me I could take the rest back home with me if I wanted he literally shrieked in dismay. Obviously, I left the pie.

Deep Dish Apple Pie
(Makes 1 Pie - approx. 8 slices)

1 Pkg. Pillsbury Ready Made Roll-Out Pie Crusts
1 bag Granny Smith Apples (approx.10 small apples)
2/3 cup Light Brown Sugar
1 tsp. Cinnamon, ground
1/2 tsp. Nutmeg, ground
1/2 tsp Ginger, ground
2 tbsp. Honey
2 tbsp. Maple Syrup
2 tbsp. Cornstarch
(Mix together all the non-apple filling ingredients – from sugar to cornstarch) ahead of time to aid in the even dispersal of spices throughout the filling.)

First, peal and core the apples. I use an apple corer-slicer combo when I core my apples, which I think saves some time. Then I slice the apple pieces in half again before tossing them into a large mixing bowl.

Once all of the apples are sliced, I toss in the sugar/spices, cornstarch, honey and maple syrup and then mix well, making sure to evenly coat all of the apple pieces. Set aside.

Coat the bottom of a glass pie dish with non-stick spray or butter and flour. Gently unroll one pie crust and line the bottom of the pie dish making sure there is approximately 1/2 inch of dough overhanging the lip of the dish. Add the apple filling into the crust creating a mound of spiced apples (sometimes I add in a few small pieces of butter on the apples at this point (before adding the top crust) for a little extra decadency.

Gently unroll the top crust and cut out a few shapes (or slits) into the center top crust. Place the crust on top of the mound of apples and use a fork (or decorative spoon edge) to press the top and bottom crusts together along the edge. Trim the excess dough (not too close to the edge of the dish).

Bake the pie at 425 degrees for approximately 15 minutes. Reduce the heat at this point and bake at 350 degrees for an additional 35-45 minutes, or until the apples are tender. Usually I'll line the edge of the pie crust with a few strips of tin foil after the first 15 minutes of baking to prevent the crust edge from burning.

Let cool for 20 minutes or so before serving.

**Advice: Serve with French Vanilla Ice Cream … mmm.

Per serving (1 slice): 202 calories, 37 grams sugar, and 5 grams fiber.


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