A is for April and Apple Pie
The afternoon sunlight is settled behind the half-raised mini-blinds in the kitchen. It’s about 3 p.m. and the children are expected to arrive at 7. The apple pie is the last dish to be put in the oven. My spirit is happy with anticipation. I peel the skin and rinse the skin off the apples and place them with the rest of the ingredients on top of white laminate cabinet.
A half-moon smile rises on my aging face as I think back to all the time spent baking cookies with my dad. He never really measured anything, but performed the eye-ball and taste test to ensure perfection. Before I was old enough, Dad was the main cook in the family. It’s not to say that mom couldn’t cook, he just did. I got the apple pie recipe from my favorite cookbook that Dad gave me almost 30 years ago, and of course, I’ve added my own twist.
I return back to the present, the smile still remains and I decide to share in April’s blog the ingredients for a great apple pie. (I’m named after my Dad)
Stacy & Stacy’s Delicious Apple Pie:
2 Pillsbury pie crust dough
Sugar (about 1 ½ c.)
Baking powder (about 1 tsp.)
Vanilla (maybe 1½ tsp.)
Pinch of salt
Cinnamon (about 1 tsp.)
Nutmeg (about ½ tsp.) taste for more
Flour (about 2 Tbsp.)
2 small green delicious apples (peeled & sliced thinly)
2 granny smith apples (peeled & sliced)
2 honey crisp apples (peeled & sliced)
Butter (1/3 cup softened) (save some for egg wash)
Lemon juice (1 Tbsp.)
1 egg (reserve for egg wash)
Set oven 400*
Layer pie pan with one dough crust.
Pour ingredients into pie pan.
Place remaining dough crust on top and seal sides.
Beat one egg and mix together with remaining butter. Take mixture and brush across top of sealed pie crust.
Take a fork and press holes into pie gently (afterward, the pie will look like birds left their footprints).
Sprinkle sugar on top of pie before placing the pie into the oven for 50 minutes.
Before placing the pie in the oven, I pause for a moment and allow the sweet memories of baking to fill my heart. Enjoy. 🙂