We haven’t had a working oven over the summer, so when I created this Instagram Challenge and added this photo to it, I decided that I needed to take the opportunity to give us a treat outside the crockpot or grill.  So, I decided to make an apple pie.  Admittedly, it didn’t turn out the way I had the top crust imagined in my head, but that’s just how that goes.  I wish I had smaller maple leaf cutters, I think it would have looked more put together.  Oh well!  (I did just add these cookie cutters to my next Amazon cart-I think it would look great to have a few sizes on the same pie!)  I did a lattice using six strips, for the simplicity since I was in someone else’s kitchen, and also to show beginners a starting point.

For the crust, I had recently found this recipe from Complete Recipes for a cinnamon crust.  My husband and little LOVE cinnamon, so it was worth a go.  It didn’t disappoint!  The recipe as listed is for one crust, so I made two.  While they were in the fridge was the perfect time to make the filling.

For the filling, I used this stovetop recipe from Spending With Pennies.  It’s SUPER easy, and it’s ready to go while you roll out the crusts.  Being in another kitchen, it really helped me express things a bit, and it’s still very flavorful.  I would use at least five apples if you are doing a nine inch pie pan.  I did four, and I should have done six or even seven, to have a nice full pie.  It would have helped with the visual appeal of the cutouts, and been easier to do the lattice.  Also, the syrup mixture in the pan…if you do add the few more apples, also add a half a tablespoon of butter and a little extra water.  It will look like it can’t possibly cover the apples, but you’ll be surprised!

Apple pies are great to experiment with top crusts!  If you are a Pinterest user, or you do a simple Google search, you will find so much inspiration out there.  I went with large maple leaves I already had, and on the other side there are a couple of apple cutouts, but they crinkled amongst the lattice a little and weren’t cute. 😉  I’ll be using these cutters on my next one, which will allow me to perfect the idea just in time for Thanksgiving!

Before putting it in the oven, I wiped the crust with an eggwash, but you can do whole milk also.  Place it in a 400 degree oven for 20 minutes, and (keep it in the oven) lower the temp to 350 degrees and bake for another 30-40 minutes, until the crust is golden brown.  Allow it to sit for at least an hour before you dig into it, to allow the juice to thicken up all pretty, and obviously give it a scoop of vanilla ice cream!

This combo actually wasn’t super cinnamon-y!  I’m not usually a fan of pies…I find a lot of crusts dry and shortening-tasting, while many fruit pies are super runny.  This was a great combo I’ll be making again for sure!
Do you have a favorite apple pie recipe?  What’s your favorite autumn treat?

Here’s my October Instagram Challenge if you would like to join in!  Do as many as you’d like, and feel free to link back to me so I can see them!

I also made an October Writing Challenge, if you’re looking for a fresh look on writing prompts.

Have a good one!

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