I love pie, but I really don’t make it enough. The problem is the amount of food. My husband and I shouldn’t eat a whole pie (I almost said “couldn’t” but then I realized that wasn’t true), and it’s also not enough to share with my coworkers (I double my cookie and cake/cupcake recipes for work). Having people over is pretty much the perfect time.
This morning when we went to do yard work, we saw that apples had grown in on our apple tree! Today also happens to be when we’re hosting a football watching party, so it was the perfect time to make some apple pie 🙂 This is a recipe my mom has been using for several years, with a few modifications by me.
The first thing I make is the dough because it needs to be refrigerated for at least an hour before it’s used. Homemade dough may seem intimidating, but it’s actually quite easy and uses very little ingredients.
When it comes to cookies, cakes, and frosting, you usually start with room temperature butter because it allows more air to be beaten in. For pies and tarts, you typically use cold butter, and it’s easier to use when cut into smaller pieces and slowly added into the mix. My mom does this part by hand, but I like using my stand mixer with a flat beater. (A large food processor would work as well.)
