A Quick & Easy Pie For The Office? Dutch Apple Pie

Dutch Apple Pie is perhaps one of the quickest and easiest pies to make, when you’re pressed for time, want something slightly different than a double crust apple pie, and uses ingredients that most have on-hand.

I knew this workplace ‘get-together/Birthday celebration’ was going down at least a week ago, and still I procrastinated. How many of you can relate? You know there’s a date, where you’ve committed to baking and bring something in, and well, life happens, and next thing you know that date has crept up on you and now you’re in panic mode?! Yes, the struggle is indeed very REAL!

I had toyed with various ideas of what I wanted to make, but once it became the ‘night before’ the event, all that crap went out the window, and now we just had to put something, ANYTHING together.

The initial plan was to make a crumble, since I really wanted to practice my ‘CRUMBLE GAME’ a little more. Couldn’t settle on one to tackle, but since I had some Granny Smith Apples on-hand, whatever I ended up deciding upon would definitely have apples in it!

Found a quick and easy recipe for Dutch Apple Pie by Joy over at Genius Kitchen, that was almost too perfect for me and my current dilemma. It used apples (which I had on-hand) and pretty much every ingredient it asked for I also had plenty of it already in the pantry. No-brainer, especially since I was pressed for time… OH CRAP?! It’s already 9pm…UGH! Gotta get to baking!

One Hour, 30 Minutes Later…

dutch apple pie
Dutch Apple Pie

The recipe listed on Genius Kitchen states that it should only take you an hour to make, however, since I rarely buy pre-made pie shells anymore, I opted to quickly make my own crust – the recipe to which could be found here!

Dutch Apple Pie

I prepared my pie crust, in literally no-time and got them in the fridge and chilling while I prepped everything else.

The apples I had peeled, cored and sliced in a few minutes using my handy-dandy Starfrit Pro-Apple Peeler and Calphalon Easy Grip Apple Corer Slicer!

I tossed these with both brown and white sugars, lemon juice, flour, cinnamon and nutmeg and set aside.

The crumble topping took just about the same amount of time, working the mixture of flour, sugars, and butter until coarsely crumbled with my pastry blender. Side note – I LOVE working ingredients in by hand. Just makes me feel more ‘involved’ and engaged with whatever I’m making. Yes, I know, I’m strange…but I’m OWNING IT!

With my pie pastry adequately chilled, I rolled out the bottom crust into the pie pan, scooped up my seasoned and sugared apples into the shell, topped with my crumble and baked for 50-55min.

DING! House smelling good, pie ever so slightly bubbling up through the crumbled topping, I knew it was ready for its cool down!

dutch apple pie
Dutch Apple Pie

As of this writing, we had not yet had the opportunity to dive in and taste as the work celebration wasn’t scheduled until later the next day. So fingers crossed, everything turned out well. If the smell is any indication, the office is definitely in for a sweet and delicious treat!

Sugar Cookie Apple Crumble Cheesecake Pie

A Sugar Cookie Apple Crumble Cheesecake Pie that’s both rich and flavorful. Take a moment and think – a crumbled, sugar cookie topping, spread over a sweet and juicy, layer homemade apple pie filling, that sits atop a tangy cream cheese filling and a thin, buttery sugar cookie crust. WHAT THA’ WHAT?!

If I’m not mistaken, I do believe this is my first post for the New Year, 2018. So, Happy Belated New Year (9 days in…)! Better late than never right?!

First off, I’m breaking my own self-imposed restriction by making a pie in January. As you may or MAY NOT know, pies are heavy (or HEAVIER) in-demand during the holidays (November and December) and hence I was quite busy both making at DEVOURING copious amounts of pie. Both of my own hand and from others! I had therefor imposed a 30 day ban on myself, from eating pie, in order to give my poor body some reprieve.

I made it NINE DAYS! LOL!

What can I say… I’m a statistic for having broken one of my New Year resolutions, but I have a good excuse why!

Sugar Cookie Apple Crumble Cheesecake Pie

The Sugar Cookie Apple Crumble Cheesecake Pie recipe is based on Averie’s wonderful creativity over at AverieCooks.com, with some slight modifications – notably of which, making our own applie pie filling rather than using a canned filling. Well, do you want to be a PIE BAKER, and make it ALL (or, MOST) from scratch or do ya?!

apple crumble
Sugar Cookie Apple Crumble Cheesecake Pie – Making the apple pie filling

Other than being a very much, unique pie recipe, I’m not sure why I felt compelled to break my solemn vow to the New Year Resolution Gods.

Maybe it was because I had made so many delicious and well-received, Cranberry Apple Crumbles during the holidays, that another crumble seemed logical? Or maybe even the notion of making something combining both cheesecake and an apple crumble peaked my interest? whatever the reason, when I came upon Averie’s recipe, I just knew I had to make it, and sooner rather than later! Bye bye New Year Resolution! See ya in 2019!

apple crumble
Sugar Cookie Apple Crumble Cheesecake Pie – Making the sugar cookie crust

Not gonna lie, I do appreciate pie recipes with relatively short ingredient lists OR that use fairly common ingredients. In other words, ingredients that are typically used in a variety of other pies. Averie’s recipe is just such a recipe, using sugar, flour, butter, vanilla, cinnamon…you get the gist.

Using commonly used pie ingredients insures that I will most likely have most of the required ingredients on-hand, saving both TIME and MONEY! Both good things to save on eh?

sugar cookie apple crumble
Sugar Cookie Apple Crumble Cheesecake Pie – spreading the cream cheese mix

For the MOST part, I followed along with the Sugar Cookie Apple Crumble Cheesecake Pie recipe with the exception for the apple pie filling. Instead of purchasing a can of this, I elected to venture out and try making this myself! We are, of course… PIONEERING PIE MAKERS are we not?!

For this, since I have never personally done this, I settled on a simple ‘Homemade Apple Pie Filling‘ recipe by Dorothy over at Crazy for Crust.

apple crumble cheesecake
Sugar Cookie Apple Crumble Cheesecake Pie – spreading the homemade apple pie filling

Again, another recipe using commonly used pie ingredients, that I was able to whip out and have sitting and waiting for the rest of the ‘pie project’ to catch up!

I’m not going to post the recipe or steps here, as that would be disingenuous to the work and effort put in by both Averie at AverieCooks.com and Dorothy at CrazyForCrust.com to share these recipes. So, please click on the links and venture there to grab the recipes, but be sure to return!!

apple crumble cheesecake pie
Sugar Cookie Apple Crumble Cheesecake Pie – finished pie

I will close in just saying this, however. Maybe its the fact that I’m on a ‘CRUMBLE’ tear right now, but the sugar cookie crumble recipe on this dish is one of the best crumbles I’ve had to date! Not kidding! It has such a different but delicious taste, that I can’t help but to think how this would taste on other crumble dishes? Definitely something I look forward to experimenting with.

Tools used to create this dish

pastry blender
OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter

Click here for availability & current pricing
hand mixer
VonShef Hand Mixer With Chrome Beater, Dough Hook, 5 Speed and Turbo Button

Click here for availability & current pricing
Pie Dish
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate

Click here for availability & current pricing
Mixing bowls
Stainless Steel Mixing Bowls

Click here for availability & current pricing

How To Make A Cranberry Apple Crumble

Cranberry Apple Crumble – A simple and relatively quick, dessert dish made with fresh, vibrant red cranberries, deep green, Granny Smith apples with a crunchy, sweet homemade crumble. Serve it up warm and top with a hefty scoop of creamy vanilla ice cream and it’s GO TIME!

cranberry apple crumble recipe

With Thanksgiving just gone, and the kitchen all but emptied of all that great food and dessert, I started to get that ‘itch’ that something needed to get baked, and STAT!

I Had wanted to make SOMETHING with fresh cranberries in it, since before Thanksgiving and never got around to it, so whatever I was going to do, HAD to involve cranberries. But it also had to include apples, because I felt like having apples. No other particular reason. LOL!

cranberry apple crumble

Immediately I began to scour my favorite GO-TO source for both great recipes and great food photos – Pinterest. And managed, with little effort, to come across a number of cranberry apple pie recipes.

How I decided to do a crumble topped pie rather than my typical double crust pie, I cannot tell you. What I can tell you however, is that it was a great choice! I had only made a crumble topped pie once and I absolutely loved it! I loved making the crumble and I loved how it came out. So, it didn’t take long to find a cranberry apple crumble recipe, because let me tell you….judging by the number of recipes I found, it apparently was a popular dish!

The recipe I ended up settling on, was based on the recipe by Sharon, the Certified Pastry Aficionado!

Sharon’s recipe caught my attention for a number of reasons:

  • Her instructions were right on point. I followed to the ‘T’ and the result was one of the more delicious pies I have ever made. And only had to have one go at it, which was a plus as well
  • For some reason, ingredients that involve both white and brown sugar are enticing to me. I can’t explain why, but it seems like the recipes I have done, that involved both sugars, often gave the dish a different yet amazingly unique flavor.
  • The photos of her Cranberry Apple Crumble were perfect. They gave me just enough close-up shots, of the filling and that amazing crumble topping, to really get the mouth watering and anxious to taste!

cranberry apple pie

As I mentioned above, I had never had anything with fresh cranberries, so this was going to be a treat on soooooo many levels. I didn’t know what to expect on my first bite, so the excitement was more than I could contain, after I pulled that hot, bubbling, dish from the oven.

Don’t judge! But I had no idea cranberries were so TART?! My experience with cranberries was ‘cranberry sauce’ and we all know how sweet that is. Definitely didn’t prepare me for the tartness of the cranberries. But that, coupled with the tenders chunks of sweetened apples was….I can’t even describe! It was good.

cranberry apple pie

And take that, and mix it in with a crunchy, sweet crumble that reminded me more of crumbled cookies on top than anything and this was a dish that was going places! Definitely a recipe I fully intended to tuck away in my ‘bag’ of special recipes for those special occasions!

Not to duplicate efforts, and wanting to make sure I pass along my thanks for an amazing recipe, here is the recipe for the Cranberry Apple Crumble from Certified Pastry Aficionado

Enjoy!

How to Choose the Best Apples for Baking Apple Pie

What are the Best Apples for Baking Apple Pie? When I first took a REAL interest in making and baking pie, I started with learning my mother’s apple pie recipe, passed down from generation after generation. I knew that she ALWAYS used those deep green, Granny Smith apples, so as far as I was concerned, that was THE apple of choice for all apple pie. I couldn’t have been more wrong.

best apples for baking apple pie

It wasn’t until I truly walked through a produce section in the supermarket and really took the time to peruse through the multitude of apple types. The dizzying array of colors and names enough to overwhelm any aspiring baker if you don’t know what you’re looking for…or what you SHOULD be looking for?

When looking for the best apples to bake apple pie with, understand that not every apple type is good to bake apple pie with.

Best Apples for Baking Apple Pie

Apple TypeFlavorTextureBest Uses
Red Deliciousbest apples for bakingVery sweetGets MUSHY when cooked. Skin is thick & BitterJust for eating as is, for a snack. Not good for baking with.
McIntosh Apple
McIntosh apple
Sweet & mildly tartTender yet slightly 'grainy'Best used for making apple sauce or eating out of hand
Braeburn Apple
best apples for baking
Very sweet & mildly tart (like a Granny Smith)Quite crispBest used for making pies, tarts, apple sauce, just plain eating
Rome Apple
rome apple
Not very sweetthick skin and fairly firm 'flesh'Best used for apple sauce
Fuji Apple
fuji apple
Very sweet w/great tasteCrisp with a pear-like textureBest for eating out of hand
Golden Delicious
golden delicious
Both sweet and tartCrisp when fresh. Softens when bakedGreat for pies, apple sauce and 'apple butter'
Cortland Apples
cortland apple
Both sweeter and more tart than McIntosh w/mild flavorTender and slightly grainApple sauce or eating out of hand.
Empire
empire apple
Very sweet and very tart with a good level of juicinessFirm & crunchyBest to eat our of hand
Gala Apple
gala apples
Both Mild & sweet with a good amount of tartnessthin-skin with a grainy textureBest to eat out of hand
Granny Smith
granny smith apples
Very tartFirm, crunchy, and slightly grainy. Best used for making pies and eating out of hand

Can You Mix apples When Baking Apple Pie?

When looking at the best apples for baking apple pie, the question often comes up, can I MIX different types of apples in any given apple pie? The answer is an absolute ‘YES’ however this may take some trial and error and trying out different things.

I personally, prefer to use only one type of apple when baking apple pie, but by no means, let that hinder you from trying out something new and potentially magnificent?! For instance, you can try combining granny smith’s (very tart) with someone sweet like a Braeburn (sweet) in your apple pie recipe? The tartness of the Granny Smith’s might go well with Braeburn’s and you probably wouldn’t have to add much more sugar since the Braeburn’s are naturally sweet?

Just takes some experimentation and exploration. something WE ALL LOVE to do anyways, right?

Apple Tools That Could Come in Handy

apple peelerKitchenAid KSM1APC Spiralizer Attachment with Peel, Core & Slice
Reinvent classic meals and inspire your culinary creativity with the versatile KitchenAid spiralizer with peel, core and slice stand mixer attachment.
Check Current Pricing &
availability
apple peelerCast Magnesium Apple/Potato Peeler by Spiralizer
CAST MAGNESIUM APPLE PEELER by Spiralizer, Durable Heavy Duty Die Cast Magnesium Alloy Apple Slicer, Corer, Peeler
Check Current Pricing &
availability
best apples for baking apple piePrepworks by Progressive Thin Apple Slicer and Corer
The Thin Apple Slicer from prep works is a quick and safe way to easily core and slice an apple.
Check Current Pricing &
availability

Have some input on apples you’ve used for baking apple pie NOT on this list? Please let me and the other readers know in the comments below!

Recipe Review: Sour Cream Apple Pie

A candid Recipe Review for Sour Cream Apple Pie. It’s not often that the MAGAZINE-POWERS-THAT-BE decide to bless the book shelves with a magazine actually focused on pies and cobblers, but on this day they did. Taste of Home Magazine had a special edition released, titled Cobblers & More, featuring homemade crumbles, buckles, crisps and pies galore. The PERFECT edition to my ever-growing collection of recipe books all about PIE! First recipe I tried? The Sour Cream Apple Pie.

I chose the Sour Cream Apple Pie, as my first recipe review out of Taste For Home Magazine, for a couple reasons:

  1. I LOVE apple pie and any other creative ideas on how to make this particular pie are always something I actively look for. So when I saw SOUR CREAM apple pie listed? I couldn’t wait to try it out.
  2. And, secondly, it was a relatively simple, quick and AFFORDABLE recipe to throw together, especially given my time constraints. I mean, It WAS Mother’s Day after all?!

I passed on using an ‘unbaked pie shell’ (outlined below in the ingredients) as I have taken wholly to making my own pie crusts with every pie recipe. So I whipped together a basic flaky buttery pie crust recipe from memory to use in the Sour Cream Apple Pie. [See PIE CRUST ESSENTIALS here]

sour cream apple pie

I used my GO-TO tart apples – Granny Smith’s, and made quick work of peeling and coring them with my Starfrit Pro-Apple Peeler (Thanks MOM!), and Calphalon Apple Corer.

The rest of the process was surprisingly very quick, whipping together the eggs, sour cream and other items into a sort of cream, then adding in the apples, which I had ‘chopped’ up into chunks. Into the pie shell this mixture went and then to the oven. While baking, I effortlessly brought together the brown sugar, flour and butter into a crumble of sorts, which I spread on the pie once it was done baking.

After baking a little more, the Sour Cream Apple Pie was done.

Review

The pie definitely had an unusual taste and flavor that I would immediately state is probably an ‘acquired taste.’

Biting into a slice, the first thing that hits you is the creamy consistency, which is then abruptly interrupted by chunks of tart apple. You can’t taste the crumble topping a whole lot (depending on your slice), or the bottom crust, as the creamy filling overpowers things somewhat. NOT SAYING there is anything particularly wrong with the Sour Cream Apple Pie recipe, only that it is a large departure from what you may be accustomed to, when discussing having a slice of apple pie.

sour cream apple pie

For me, it is not something that I would make again, for myself anyways. Although I would encourage you to give it a shot and provide your feedback in the comments below. Perhaps you will love it or hate it as much as I? You NEVER know unless you give it a shot, right?

Sour Cream Apple Pie

Recipe courtesy of Taste of Home Magaizne

Ingredients

2 Large eggs
1 cup (8 oz.) sour cream
1 cup sugar
6 Tbsp. all-purpose flour, divided
1 tsp. vanilla extract
1/4 tsp. salt
3 cups chopped peeled tart apples
1 unbaked pie shell (9 in.)
1/4 cup packed brown sugar
3 Tbsp. cold butter
Whipped topping, optional

Instructions

  1. In a large bowl, beat the eggs, Add sour cream. Stir in sugar, 2 Tbsp. flour, vanilla and salt.; mix well. Gently stir in apples. Pour filling into pie shell. Bake at 375 degrees for 15 minutes.
  2. Meanwhile, combine brown sugar and remaining flour (4 Tbsp.); cut in butter until mixture is crumbly. Sprinkle over top of pie. Bake for 2–25 minutes more or until the filling is set. Cool on wire rack. If desired. serve warm with whipped topping. Or, cover and refrigerate.

My 3 Most Popular Pies Made in 2016

Well 2016 is nearly over and as I look back on my experiences with baking pie for a full year, I can honestly say I have learned A LOT! I have learned how to use different tools and appliances, different techniques, different ingredients and recipes. What I have also learned is that there are certain pies which have become an extremely popular request from family friends and acquaintances. Want to know what Popular Pies everyone has been craving? Come on in.

Popular Pies in 2016

The Skillet Apple Pie

popular pies
No pie has been more popular than my Skillet Apple Pie. ‘As American as Apple Pie’ is an understatement in this household, as more ‘Granny Smith’ apples have perished, in the making of this fantastically flavorful dish, in my kitchen than any other.

I have made these pies for events, for birthdays, for pot lucks, and just because. And these are requests that are made from friends and associates to both myself and my wife from both our ‘daytime’ working jobs. Word gets around and when people want pie, the Skillet Apple Pie has been the most popular of my Popular Pies throughout the year!

Strawberries & Cream Pie

popular pies
What started out as my daughter’s HANDS-DOWN favorite pie of all-time, has quickly ascended the ranks to become my second-most requested of my Popular Pies of 2016. Forget the notion that this is the perfect pie for those hot Summer days. I have made this Pie in every changing season from Summer and all the way through the single digit temps of the Winter (In Boise, Idaho anyways).

Triple Berry Pie

popular pies
Everyone loves berries. My family’s favorites has steadily rested upon my Blackberry Pie, but outside the home, the fan favorite has been the Triple berry (or, Mixed Berry) pie recipe.

Taking all three of nature’s magnificent creations – blackberries, raspberries and blueberries and allowing us to throw them together under one warm, buttery crust blanket. It’s relatively plain (as the above mentioned popular pies go…), but no less delicious. It’s a good thing too, that these are relatively simple to make, since I have made a BUNCH of them over 2016 and I anticipate many, MANY more to come in 2017.

4 Ways Mom’s Homemade Apple Pie Inspired Me

There’s nothing like being able to sit back, relax and enjoy a warm slice of SOMEONE ELSE’S apple pie. Even better, there’s nothing like enjoying a warm slice of MOM’S HOMEMADE APPLE PIE! But no surprise there, right? I mean, we can all lay claim to the fact that no one does it better than ‘MOM.’ But what makes MY MOM’S pie in particular stand out, is that every mouthful is not only nostalgic but inspiring! This same pie, consistent in flavor and texture for as long as I can remember is what both inspired and motivated me to become the pie baker I am today.

Mom's Homemade Apple Pie

4 Ways Mom’s Homemade Apple Pie Inspired Me

  1. A Pie Addict Is Born. This is the most obvious indication that Mom’s Homemade Apple had a profound affect on me and that is my current addiction to pie – forsaking virtually all other dessert dishes. Don’t get me wrong, I like cookies, cupcakes, and cakes, but they don’t hold a candle to pie. Not in my book anyways. And Mom’s apple pie did that to me.
  2. Watching a Master Baker at Work. Now, I doubt Mom would characterize herself as a Master Baker, but in my eyes, she was. Watching her over the years, toss together granny smith’s, sugar and spices, and somehow, despite measuring-out these ingredients by hand, able to CONSISTENTLY, fashion together pie dishes, I was convinced then as I still am today, that I was watching a Master Baker at work.
  3. Family Recipes Are Timeless.There is almost nothing more nostalgic than scooping a favorite dish into your mouth and being instantly transported back into your childhood or past. Food seems to have that effect, which is one of the reasons recipes are often passed down through generations. We don’t want to LOSE the way it tasted, the way it warmed our bellies, the way we rode the aromas all the way back. Each and every mouthful of mom’s apple pie does this for me, STILL, after all these years. Now THAT’s a timeless and magical recipe! It pushes and pulls you to REMEMBER. Remember good times and good eating, remember your childhood and youth, remember MOM, for all time! Now THAT’S a recipe!
  4. A Life Through Pie. Mom’s pies have not only inspired me to become better at baking but have also motivated me to take my lifelong love of good food to an entirely different level, by starting this blog – The Pie Addict. And this is only the beginning! What’s next for The Pie Addict, I cannot say. But what I will confirm is that as long as Mom’s Homemade Apple Pie is in my life, the sky (and beyond) is literally the limit!

Who Says Americans Don’t Love Pie?

I don’t think I truly remember a time growing up where I wasn’t either scarfing down or begging my mom to bake her famous Apple Pie. I mean, some of my fondest memories of eating good food, when growing up involved mom’s apple pie. Not cake, not cookies, not cupcakes, but sweet, flaky-crusted apple pie. So when I embarked on this ‘adventure’ in pie baking, imagine my surprise when all I seemed to see online were food blog after food blog of cupcake, cake and cookie bakers and no pie? Did Americans really not like pie? Well, as it turns out, American DID love pie, but mainly around one very important time of year….

HOLIDAY & THANKSGIVING PIES

You know? That wonderful time of year, where families get-together and celebrate Thanksgiving and Christmas and of course, being able to eat any and everything under the sun, because they know they’ll be working their asses off come the first of the New Year! Holidays it turns out are HUGE PIE FREE DAYS where everyone casts aside their biases and dislikes and consumes pie like its the only thing on the planet. Cookies, cakes, cupcakes? What the Hell are those? It’s all about Thanksgiving pies and pie season come November and December and not just ANY pies but Apple Pie, Pumpkin Pie and Strawberry Pie it turns out.

According to this very delicious looking inforgraphic, over 50% of the population craves these three pies over all others. Twenty percent crave Mom’s Apple Pie, 19% want Strawberry Pie (actually surprising, though I can’t blame ’em) and 16% look forward to diving into a Thanksgiving classic – Pumpkin Pie.

All smiles on this side of the screen, but I won’t lie, if its the last thing I get accomplished with this website, I WILL elevate the popularity of pie YEAR-ROUND by any means necessary! So let it be written….SO LET IT BE DONE!

A Quick & Simple Cast Iron Skillet Apple Pie

I don’t know what it is about the weather that influences my cooking and baking decisions, but this last weekend in Boise was gorgeous, which meant one thing – BBQ!

Actually, for us, when it came to getting outside and grilling, it didn’t mater what the weather was doing. I’ve grilled while raining, snowing and sweltering, it didn’t matter one bit. But, the temps being as mild as they were, and a clear, deep blue starry night overhead, getting outside over a hot fire and burgers, with the dogs milling about, seemed just right for the moment. And, for some odd reason, when I BBQ it also makes me want to throw together a pie? heheheheh….actually we all know that’s a lie as I ALWAYS want to make a pie, I just use that as an excuse so I’m not baking every other day!

I was still riding high on last project – the Strawberry Cream Pie, which was an astounding hit, so I wanted to ride that wave a little longer before tackling another cream pie project. What to make….

Well, the wife had just recently purchased me a cast iron skillet, as I have been yearning to have one after we ‘misplaced’ our old one some years back, so I thought to myself, why not a skillet pie?

I had recently come across a skillet apple pie recipe by Michelle at The Couponing Couple about a week or so ago, so this seemed the opportune moment to try my hand at it, plus it provided a great chance to ‘season’ up my new skillet and indoctrinate it properly to my kitchen!

I had never baked a skillet apple pie but after having looked at the recipe and instructions over at The Couponing Couple, I knew right away that this was something I wanted to try because it was made different than any other apple pie I have tried.

Skillet Apple Pie
Skillet Apple Pie
I used my own homemade flaky buttered crust recipe from (Completely Delicious), that I have used for virtually every pie dish, and had that chilling in the fridge hours before I started. I had also previously picked up 7 granny smith’s (the original recipe called for 5-6 medium Granny Smith’s but because I was using a slightly larger skillet, I opted for a little more) as well.

You can find the complete recipe and baking instructions here, however I will point out that the part I found interesting was the melting of butter and mixing it with brown sugar in the skillet, THEN laying the bottom crust OVER that before dumping in your sliced apples. It was a way different method of making a pie than I have ever done, which is what intrigued me the most about this recipe. In any case, head over to The Couponing Couple for the recipe when you’re ready to bake.

How did it Taste?

The flaky butter crust was as consistent as it has always been, flavorful, flaky and perfect!

The pie was also very delicious, albeit pretty sweet. With a cup of sugar mixed in with the apples before placing in the skillet and cup of brown sugar, you can imagine how sweet this recipe is. That being said, it did have a rather unique, but brown sugar/buttery infused flavor that definitely helps this dish stand out among my other pie projects.

What Might I do differently?

Next time I ‘MAY’ cut down slightly on the white sugar mixed in with the Granny Smith’s as again, the dish was pretty sweet, but that is a personal preference. The pie was one of the most flavorful I have made and If you have an iron skillet lying about, give this recipe a whirl in it. You won’t be disappointed.

Learning How to Bake Mom’s Apple Pie. The Struggle is Real!

The time-honored moniker we’ve all come to know and love – ‘Mom’s Apple Pie’ isn’t just a saying, it’s a fact. We’ve all grown up loving mom’s apple pie. I mean I think we’d each agree that our own, specific, individual mothers bake the most delicious, uniquely tasting apple pie in the world. So, its natural that at some point in time, we’re going to want to learn this most secret and difficult of recipes to pass along from generation to generation. For me, that time is now.

I have attempted to bake my mom’s apple pie recipe no less than 10 times and out of the ten times I think I have come very, very close on 2, maybe 3 occasions. At first I wasn’t sure exactly where I was going wrong in the recipe as the ‘juice’ seemed a bit to watery. After some trial and error, adding more of this and taking away some of that, I narrowed down the culprit.

Mom's Apple Pie

Sugar
Too much sugar. So I subtracted from the amount of sugar my mother initially told me to use (after all, the pie dish I was using was smaller than my mother typically used). This was more of a delicate matter than I had anticipated, as I whipped up multiple iterations of my mother’s pie design each week.

Consistency is what I strove for. Consistency and the capability of being able to bake this pie with referencing instruction but by pure instinct and knowledge.

Needless to say, I am very nearly there, though not completely comfortable at revealing the recipe and process just yet. A few more attempts me thinks! Stay tuned…