Happy pie day...err...pi day!

Happy pi day all! You know...pi...the number...3.14...yeah that one! It's March 14th and along with all my fellow nerds, I felt the need to tell everyone, including random check people at the local Wal-Mart that it was pi day...pie day...and that they needed to go eat pie. Seriously, it's an international requirement. Look it up!

Although I really wanted to make a summery pie, like a peach pie, they aren't in season. I guess my inner baker is trying to make up for all of the crazy rainy, cold days we have had here in the Pacific Northwest lately. Instead, I settled for an apple pie. Then I tortured myself for HOURS while it cooled enough to cut into it and eat it without turning it into a sloppy, runny mess. You know, that way you all get to see pretty pictures. You should all feel honored...seriously, check out my Facebook status updates. It was hard to resist!

Our ingredients...note there are a few shown here I didn't use since I ended up using a premade dough and decided to use flour instead of corn starch as the thickener in the filling...

Yum! Apples!

Our filling ingredients

Pour filling into pie crust.

Seal top crust over top, remembering to make a few slits for venting.

Doesn't it look delicious?!

Well worth the wait! I love apple pie! : D

Apple Pie
Makes one 9" pie

2 pie crusts (you can make your own or cheat like I did and buy refrigerated pie dough)
6 cups peeled sliced apples (about 6 medium apples)
3/4 cup sugar
2 Tbsp. flour
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg

Preheat oven to 425 F.

Line a 9" pie plate with one of the pie crusts. Make sure that it is placed snugly into the pie plate, so that there aren't any bubbles.

Mix together the filling ingredients and spoon into the pie crust already set into the pie plate.

Place the top crust over top of the filling and gently tuck the extra dough from the top crust underneath the edge of the bottom crust and press down to seal. Cut a few slits to allow for venting while it cooks.

Bake for 40-45 minutes or until the apples are tender and the crust is golden brown. If the edges are getting kind of dark, cover them with some aluminum foil.

Cool on a rack for 2 hours before cutting.

Comments

Fruit & Nut Granola

I love having granola for breakfast! I remember always wanting to have some granola whenever we had it in the house as a kid, it seemed like the kind of food grown ups ate, sort of like Grape Nuts only way better! The biggest down fall to granola is the really yummy stuff is sort of expensive, especially if it has lots of fruit and nuts, just the way I like it! That's fine though, they can keep their expensive granola because this stuff is so simple to make at home! It takes almost no time and the joys of making it yourself is you know exactly what is going into it and you can customize your ingredients depending on your tastes! Like I said, I love mine with lots of fruit and toasted nuts so I tend to use quite a bit of them in my recipe. Feel free to adjust this to your tastes and try out different ingredients like coconut and various seeds, nuts and fruits. In a medium bowl combine your oats and sunflower seeds. Roughly chop you...

Pumpkin Chocolate Chip Cupcakes

As we all know, Halloween is this Sunday and as a result, many schools are having parties and my daughter's preschool was no exception. I had tons of ideas of what I wanted to make, but in the end, me being me, I decided on cupcakes. I went back and forth, from red velvet, to cream filled, until I finally decided to go with some of my all time favorites and make the pumpkin chocolate chip cupcakes from Love and Olive Oil . I made these last year in October and brought them to my best friend's house and she fell in love with them, so much so that I made a cake version of them for her party. I had one problem though this time, the frosting listed with the recipe just never turned to frosting. I have made it before and it is delicious and has turned out well both times, but this time I just couldn't get it to work. I don't know if it was because I tried to double the recipe, if I over-heated the egg whites or if I didn't have the mixer speed ...

The cookie that has it all: Double Chocolate Pretzel Peanut Butter Cookies!

So I'm not sure how many of you know how I feel about peanut butter and chocolate but I might have tossed around words like "God's gift to food" or "the most yummiest thing of all time" in the past. Long story short, if I could only eat one thing for the rest of my life you can be assured that peanut butter and chocolate would be main ingredients in my choice. That is why I was so captivated by these cookies I saw posted over on Picky Palate 's page. They have chocolate, peanut butter and pretzels...and they are topped with a tiny bit of sea salt, bringing that whole sweet/salty combo that is out of this world! What more could you possible ask for in one small baked good? Nothing I tell you! Well, almost nothing in my opinion. I am not really a fan of white chocolate so I substituted semi-sweet chips for the ones added in but either way these truly are the cookies that have it all! For this recipe you are going to need some broken pre...

The Adventures of a Frustrated Baker

Search This Blog