For about the last four years or so, I’ve been baking an apple pie for Thanksgiving (two for the last two years). The initial pie was conceived during a week of babysitting where I wanted something new to do with the kids. I ended up baking the whole pie myself, but honestly, it was a lot easier that way. Since then, I’ve baked a pie every year.
The pie recipe itself has always been the same for the most part, but each year, I make a different crust.
- I use more than one type of apple. In years before I used 3 Granny Smith, and 3 of a red apple. I wasn’t picky. Types of apples are actually important though because some of them get this weird consistency when they cook. They half dissolve, and it’s just really strange. This year I used 3 Golden Delicious (because these are my favorite to eat) and 3 fuji.
- Why only 6 apples when the recipe says 8? I use two pears to mix it up.
- The recipe does not call for vanilla or cinnamon, but I usually add a dash of each. If I had to put a measurement on it, I’d say a tsp or two of vanilla extract and maybe 1/4-1/2 tsp of cinnamon.
- This year, I also added a splash of lemon juice for some brightness. I think it worked out really well. I wanted to put lemon zest in the crust, but I forgot, so I just added some juice to the filling.
I believe that both of the above pies were earthquake crust. As you can see, it took me quite a while to understand the lattice crust concept.
From there, I went to Ruth’s Grandma’s Pie Crust which I remember being easy to work with and tasted good, but honestly, shortening super grosses me out. This recipe made some beautiful lattice crusts though.
And then we come to this year. This year I decided to use the recipe called Easy Homemade Pie Crust. Here’s the problem: I don’t have a food processor. I thought my stand mixer would be an adequate replacement; it was not. I couldn’t tell you if it was the recipe or the fact that I didn’t have a food processor, but this dough ended up being nearly impossible to work with. It was so crumbly. My friend actually came and made pie with me this year, and it took both of us just to figure out how to get this dough to resemble a pie, covering my kitchen and dining room with flour in the meantime. The pies turned out looking alright. I would have preferred a tighter lattice crust, but it just wasn’t doable with how hard the dough was to work with. We couldn’t roll it out thinner without it breaking. I also should have eggwashed it, but I completely forgot. I was tired of working with the pie to be completely honest. All in all, I would try that recipe again if I bought a food processor just to see if it was the recipe or the fact that I tried to use a mixer. I will say that the crusts tasted pretty good though.
And if I don’t get the food processor? I’m trying Mom’s Pie Crust next year. Who can argue with mom?
What are your favorite pie recipes?
*Allrecipes.com has not compensated me in any way shape or form for this post, but if they want to, they totally can.*