The picture turned out pretty well huh? Even a blind squirrel finds a nut once in a while.
If you've read this blog before you know that I don't really get excited about pie. I think it's overrated. Especially that All-American behemoth, the apple pie. Often apple pies are made with canned, apple pie filling, meaning that you really can't tell one person's pie from another. Or you get an apple pie that is made from scratch where the crust and apples are not only overly mushy, but there is a substantial gap between where the top layer of crust ends and the filling actually begins. Even though I don't care for pie, I do care for my Father-In-Law who happens to like apple pie, and because of that caring I set out to put together my own apple pie recipe that would live up to my high dessert standards.
I've always tinkered with pre-existing recipes, and on a few occasions I've made up my own recipes, so this wasn't going to be that hard for me.
It calls for eight large apples ( 2 each Granny Smith, Braeburn, Gala and Golden Delicious). You then peel core and dice the apples. Then toss the apples with about 1/4 cup of lemon juice and 1/2 Tbs. of salt and then let the apples sit in a collander over an empty bowl that the juices can run off into.Let the apples drain for approximately one hour. Take the drained apple juice in the drainage bowl and whisk it together with two Tbs of cornstarch. Put your diced apples into a large bowl and then toss the apples with two Tbs. granulated sugar, and two Tbs. dark brown sugar. Add one cup crushed pecans, and two tsps. finely diced fresh ginger. Add apple juice and corn starch mixture to your apple mixture, stirring until mixture coats apples. Pour mixture into a store bought, bottom pie crust, level out apple mixture, and top with second pie crust. Bake at 375 for one hour.
This pie was freaking fantastic! I don't remember the last time I was so proud of something that I had made, and it had very little sugar in it to boot. You could really taste the apples, and the fresh ginger gave it a little something special. I rock.
It turned out so well the first time I made it, that I decided to make it a second time for my FIL's birthday barbecue last weekend. It was even better on the second try.
Up next....homemade chocolate pudding, and believe it or not, another pie. Cherry this time ( far superior to apple, in my opinion).