There’s nothing more comforting than a slice of homemade apple pie. Our recipe is easy to follow and results in a pie with a perfectly flaky crust and a delicious apple filling.
Ingredients
- 6 to 7 apples, sliced
- 1 c. sugar
- 2 Tbsp. flour
- 1 tsp. cinnamon
- dash of salt and nutmeg
Baking Instructions
- Put in unbaked pie shell.
- Top apples with 2 tablespoons margarine with crust.
- Brush milk on top of crust and sprinkle with sugar.
- Bake on bottom shelf at 400° for 45 minutes.
Calorie: 350
Total cooking time:1 hour
Difficulty level: Medium
A Slice of Humble Pie: The Apple Edition
The Sweet Beginning
So, there I was, surrounded by apples. Not a metaphor, I mean literal apples. Six to seven of them, all shiny, red, and ripe, waiting to be sliced. As I picked up the first apple, I couldn’t help but remember that old saying about an apple a day. I suppose in this case, it’s more like “six to seven apples today make a delightful pie,” but that doesn’t quite have the same ring to it, does it?
The Sugary Plot Thickens
Next up, the sugar. One whole cup of it. Now, you might be thinking, “Isn’t that a lot?” and to that I say, “Absolutely!” But let’s be honest, we’re not here for a healthy snack. We’re here for apple pie, a dessert so sweet and comforting, it’s practically a warm hug in pastry form.
Flour Power and Spicy Shenanigans
Now we introduce two tablespoons of flour. It’s not a major role, but it’s a crucial one that keeps everything together. Kind of like the unassuming friend in a sitcom who secretly glues the group together. Then comes the cinnamon and a dash of salt and nutmeg. Ah, cinnamon, the spice that makes everything nice. And the salt and nutmeg? They’re like the surprise guests at the party. You didn’t expect them, but boy, do they make things interesting.
The Unbaked Truth
After a bit of mixing, I put the concoction into an unbaked pie shell. Now, there’s something satisfying about this part – seeing the fruits of your labor (quite literally) coming together. And by ‘coming together,’ I mean ‘sitting in a crusty bowl,’ of course.
Butter Up and Sweeten the Deal
The apples were then topped with two tablespoons of margarine. Why margarine, you ask? Well, let’s just say it’s my personal tribute to the 70s when margarine was the hip and happening thing. After this, I brushed some milk on the crust and sprinkled it with sugar. Because if there’s one thing we should learn from fairytales, it’s that everything is better with a little extra sparkle (or sugar) on top.
The Fiery Finale
Finally, it was time to get this pie a-baking. Into the oven it went, on the bottom shelf, at 400°. “Why the bottom shelf?” you wonder. Well, let’s just say it’s a little trick I learned from my grandma, who said it helped the pie cook more evenly. And who am I to argue with Grandma’s wisdom?
A Pie to Die for – Or at Least, to Nibble On
45 minutes later, the kitchen was filled with the aromatic symphony of baked apples, cinnamon, and victory. The pie was ready, looking golden and delicious, and I, the humble cook, was ready to taste the fruits of my labor. And let me tell you, it was worth every slice, every dash, every sprinkle, and every humorous moment in between.
So, that’s the story of my apple pie escapade. A tale of apples, sugar, flour, and a dash of humor. The next time you decide to bake an apple pie, remember, it’s not just about following a recipe. It’s about the joy, the fun, and the sweet, sweet satisfaction of biting into a slice of pie you made yourself. Bon appétit, my friends!
