Friday, December 3, 2010

Today is Apple Pie Day!!

Did you know today is Apple Pie Day here in the U.S. of A.?

Well it is. And in honor of that I am sharing with you a disgustingly good recipe for apple pie.

I have to give all of the credit to Pioneer Woman on this one. It has been a very long time since I have made a pie from scratch. In culinary school we spent about 3 weeks on pies. I was on pie overload for a year. And so was my family, considering over those 3 weeks I brought home approximately 9 different pies. From apple, and blueberry, to french silk and lemon meringue, to buttermilk and quiche. Crumb topping, two-crust, lattice crust, whipped cream, meringue. You name it, I baked it. These days I am content with Sara Lee. But at this years Thanksgiving dinner, after finishing our meal we got so engrossed in playing Taboo (it is me and my siblings favorite pseudo-board game, but Scrabble is King), that we forgot to put the pie in the oven. As a result, here I was a week later, still waiting to complete my Thanksgiving meal. So, I took the plunge.
Imperfection at it's best. Notice the tear and patch technique.
I never said it was health food.

You are about to take a peek into the underbelly of my kitchen. Do no adjust your screen.
Oh, the HORROR!!!! To deal with this mess....

and my overflowing pie (thank god for tin foil and smoke alarms-Notice the butter started to turn black on the foil)...
I drank about 13hundred10008thousand cups of Dunkin' Donuts Coffee with eggnog. I've never been to a Dunkin' Donuts, but their coffee is dee-licious! And it is National Egg Nog Month!

The result was a tart, sweet, spicy, filling with a crunchy sweet topping, and a flaky, somehow buttery crust! My filling was almost to tart, because I am a rebel and used the juice of a whole lemon. I would not advise you to do the same. But trust me, it is still friggin' good!

Now I wont be bossy and tell you to go bake this pie, like usual. But I will tell you to bake A pie this weekend. And have a giant cup of egg nog! It's December, it's what you should do.

I may or may not have also made a batch of hard sauce using almost a quarter cup of whiskey, and slathered some over a third of this pie, and ate it in 3 bites before sharing.

Adapted from: The Pioneer Woman
Make It Your Own (MIYO):
+1 tsp cinnamon to apples
+1 tsp nutmeg to apples
+1 tsp cinnamon to crumb topping
Omit pecans and caramel sauce
When adding apples to crust do not add in all of the juice that will collect in the bottom of the bowl.
Do Not Overfill Crust

It really is perfect. In fact I have two more crusts in my freezer awaiting filling. And I am not a girl that condones the use of shortening. But I'd make an exception in this instance.

Love, Granny Smiths, and buttah,


  1. THAT PIE HAS ME DROOLING!! I am so glad you found my blog because I am loving yours! You are a professional baker!

  2. that pie looks amazing. You did an amazing job to make it look so gorgeous. I am your newest follower.


  3. Thanks ladies! I am no professional, but I do my best! I hope I can keep impressing you!


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