Last week I talked about our homemade pie where we still use the natural ingredients.
But we still want to treat ourselves with delicious food. We keep out as much chemicals as we can.
Preheat oven to 425.
Apple Pie Crust
1 cup of cold water
1/4 of a teaspoon of salt
3/4 cup of all purpose flour
3/4 cup wheat flour
1/4 stick of butter
1/4 cup of olive oil
We use our KitchenAid Stand Mixer with the dough hook and mix it. (We learned how to use a stand mixer with a much cheaper Sunbeam and it worked fine, for a few years when we were moving around.)
Now we put it in the refrigerator for a half an hour and then roll with our After the hour take it out, roll (we use our French roller as it works better for us) on a wood board.
Then once it’s even we put it in the pie pan, ours is corning ware, and ensure you roll thin because you need to cut out a second top piece.
Now for the pie itself!
1 teaspoons of cinnamon
1/4 teaspoon of nutmeg
1 cup brown sugar
1 cup of butter
1/4 cup of water
3 tablespoon all purpose flour
We cut the applies into small pieces, taking out the core. Then we sprinkle apple cider vinegar on the apples to keep them fresh so they don’t turn brown.
We mix the rest of the ingredients in a pot on the stove while the butter is melting. So your melted butter includes the flour, sugar, water, nutmeg, cinnamon and once it’s melted and mixed it’s perfect.
Take your pie crust for the bottom and set it nicely, leaving the top part to the side.
Put your apple pieces in the pie.
Then pour 1/2 of the butter on the pie.
Put your top layer on, ensure it has a few holes somewhere. We use a fork for convenience but you can go as fancy as you want.
Then we pour the other half of the butter mixture on the entire top.
Bake pie at 425 for 15 minutes and the turn the dial down to 350 for an additional 35-45 minutes.
