Latin Mama in the South Making an Apple Pie

The summer is filled with excitement and lots of fun! I have lined up several guest posts from some of my best blog friends and some bloggers that I have just met. I have several recipes and craft posts lined up for you during the summer.  Are you making an apple pie sometime this summer?

Making an Apple Pie

Today’s post is from Yari. She blogs over at Latin Mama in the South about the things that go in her life!  Do you find it ironic that I’m sharing an apple pie recipe and pie is the only thing that scares me in baking? Haha! Oh well, I’ll just leave the pies to the bakeries!

My dear friend from Random Crafty Georgia Girl asked me to be a guest blogger and I got so excited. I always want to share things that really make me happy, and cooking is one of those things. I asked my daughter which recipe to share and she immediately mentioned her favorite…APPLE PIE! I started baking a couple of years ago and I was looking for an old apple pie recipe. I drove to the public library and started looking at some old recipe books and I decided to combine two recipes to make my apple pie.

Making an Apple Pie
Here is the recipe:
Ingredients
6 Cups of granny smith apples, peeled and cored
2 tbsp lemon juice
1 tbsp corn starch
1/3 cup packed light brown sugar
1/3 cup sugar
1 tbsp butter, softened
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg yolk, beaten
Pastry for double crust, Pillsbury
Oven: 350

Stir together lemon juice and cornstarch.
Combine brown sugar, sugar, butter, cinnamon, nutmeg, and salt.
Add both mixtures together (step 1 and 2).
Add the apples, toss and let it rest for 10 minutes.
Assembly
Brush the pie crust with the egg yolk.
Bake at 350 F, for 40 minutes.

Hint- You can make your own crust or buy the premade one. To save some time I use the already made pie crust and it works perfectly.

We like our apple pie with a dollop of vanilla ice cream. I hope you enjoy!

 

Yari’s Apple Pie

Ingredients

  • 6 cups of granny smith apples (peeled and cored)
  • 2 tablespoons lemon juice
  • 1 tablespoon corn starch
  • 1/3 cup packed light brown sugar
  • 1/3 cup sugar
  • 1 tablespoon butter (softened)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 egg yolk (beaten)
  • 1 Pastry for double crust, Pillsbury

Directions

Step 1
Preheat oven to 350 degrees F.
Stir together lemon juice and cornstarch.
Combine brown sugar, sugar, butter, cinnamon, nutmeg, and salt.
Step 2
Add both mixtures together (step 1 and 2).
Step 3
Add the apples, toss and let it rest for 10 minutes.
Step 4
Once the apple mixture have rested for 10 minutes, place the pie crust on the bottom of the pie dish. Using your fingers, gently, press down on the pie dish to make sure that the pie crust is adhering to the pie dish.
Dump the apple mixture into the pie dish. It is going to pile up high and that is exactly what you want.
Take the second pie crust and gently cover the top of the apples, making sure you are leaving enough on the sides to press the edges together to seal.
Cut some opening to allow steam to release from the pie. Brush the top of the pie and the sides with the egg yolk, this will give your pie a nice shine once its baked
Step 5
Brush the top of the crust with the egg yolk.
Step 6
Bake at 350 degrees F for 40 minutes.
Step 7
Let cool and enjoy!

 

Thanks so much for sharing your apple pie recipe Yari! I had such a great time getting to know you during the past couple months!  Have you made an apple pie before?

I hope you Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

This entry was posted in baking, guest bloggers, Recipes. Bookmark the permalink.

2 Responses to Latin Mama in the South Making an Apple Pie

  1. Yarikza Alexander says:

    I sure hope some of your readers try that recipe. I have to make it a couple of times a year, because it is a favorite among my kids. It was great getting to you know you as well Cate. May your new home brings nothing but joy and happiness to you and your family.

    -Yary

Leave a Reply