Apple Pie

Its been a busy couple of months but that hasn't stopped me from getting into the holiday spirit and taking on a new baking challenge this Thanksgiving.  This years challenge:  Homemade pie crust for apple pie.

I was cool and confident after reading carefully through the step by step, picture included instructions in Food & Wine magazine.  However the more I talked to seasoned bakers, I became a bit nervous about pulling this one off.  Apparently with good reason because on the morning of Thanksgiving I was googling 'what to do if your pie crust is crumbly.'  Not to worry, the pie made it to Thanksgiving after all and was a huge hit! (just add a teaspoon of water!)

Traditional Apple Pie
adapted from Christine Foster
5-6 Golden Delicious Apples (I wasn't quite sure which apples to choose.  My soon to be mother in law instructed Northern Spy Apples, but these could not be found in LA.  Granny Smith came recommended as well but I settled on Golden Delicious which turned out great!)
1 perfectly flakey pie crust
3/4 c. sugar
2 tbsp. flour
1 tbsp. cinnamon
1 tsp. pumpkin pie spice
1 tbsp. almond milk (regular milk is fine too)

Preheat oven to 375.  Peel, core, and cut your apples into quarters and then into thick slices.  Place cut apples into medium mixing bowl and add 1/2 c of the sugar.  Let this sit for 30-45 minutes then strain the apples.  (this makes the pie less watery).  Mix in flour, cinnamon, pumpkin pie spice, and remaining sugar.

Unfold your pie crust into a greased pie pan.  Spoon the apple mixture into the shell evenly.  Now for the top portion of the crust I decided at the last minute to do a lattice crust.  To do this slice your pie crust into about 2 inch wide strips.  Lay on top of pie and fold back every other strip to make lattice pattern.  Martha Stewart can show you how here!  Trim and form the edges in the design you like.  I went for the traditional crimped edge but it didn't turn out too pretty.  Im still perfecting this.

Brush the top of the pie crust with the almond milk.  Bake at 375 for about an hour until the crust is golden.  Dust the top with confectioners sugar if you like.  Serve warm with ice cream or on its own!