Classic Apple Pie, pg 93

I have a confession; I suck at pies. My mother is the pie master. Everyone gushes over her pies and pie crust, as they should, they’re delicious. I try my hand at pies during thanksgiving and I had yet to turn out anything that I was proud of. They were edible but nothing to write home about. So I made my peace with the fact that I can’t be good at everything and avoided pies altogether. That is until I had to tackle the pie chapter in my cookbook. I decided to bite the bullet and start out with the apple pie. I made the pie crusts over the weekend, bought some apples and promised to make pie the next day. Well, the next day turned into a week or so later, all the while the raw pie dough was mocking me whenever I opened the fridge door. Enough was enough so I committed to making the pie only to see that the bottom crust has to be frozen first. Gah. 

After finally throwing the pie together, throwing it in the oven and walking away, about a half hour later my husband yelled out that it was the most beautiful pie ever. It was far from the most beautiful pie I’ve ever seen but it was definitely the most beautiful pie to come out of my oven. 

The Verdict: I kinda hate that it took this cookbook to help me along in turning out a totally decent pie. It was delicious. The sauce that the apples cook in never thickened up (even after adding another ¼ tsp of corn starch) so I only put about ½ the sauce into the actual pie and I forgot to sugar dust the top of the pie. All in all, all good judgment calls on my end. The sauce was still runny after cutting the pie but it was the perfect syrup to mop up with the buttery pie crust. The pie crust turned out magically, I give all the credit to freezing the bottom crust first. It wasn’t soggy at all! 

Tips for Next Time: Keep it easy on the sauce, add a little bit more apples and change nothing else.