Friday, December 2, 2016

Apple pie! Apple pie! Apple pie!

Happy weekend after Thanksgiving! Today, we at A Book of Cookrye are really pleased to present... apple pie! And this is such an easy apple pie recipe, the only tedious part is cutting up the apples. The only other things you have to do are: melt things in a pot, stir spices and apples into the pot, put it all in a pie crust, and sprinkle crumbs on top.

Apple Pie
1 unbaked pie crust
3-6 apples*
¼ c butter
¾ c brown sugar
Pinch salt
1 tbsp cinnamon
1 tsp allspice (leave it out if you don't have any- it's not exactly crucial)
Any other spices you would like (nutmeg, ginger, mace, etc)
3-4 tbsp butter
2 tbsp white sugar
Flour to make it crumbly

First, figure out how many apples you will be using by putting as many apples into the pie pan as you can fit in a single layer.
Put the butter and brown sugar in a big pot and melt them together. Stir in the salt and spices.
Heat oven to 350°.
Cut up the apples. You need not peel them. Also, don't worry about bruises or soft spots on the apples- no one will ever know once the pie is baked. Stir the apples into the pot of brown sugar, then pour it all into the pie crust. Pour any extra butterscotch sauce left in the pot over the apples.
To make the topping, mix the butter and sugar. add flour until it crumbles, then sprinkle it on top of the pie. If you made your own pie crust or if you bought a frozen crust that you put in the pan yourself, you can take the scraps, work in about 2 spoons of sugar and enough flour to make it all crumbly with your hands, and use that instead.
Bake until the apples are tender when you poke the pie with a toothpick, knife or skewer-- about 1 hour. This pie will be fine if the oven is opened multiple times as it bakes, so feel free to push it to the side of the oven and cook other things alongside it.

 Note: If you're either trying to do a lot of things ahead or if (like me) you got a big bag of apples from the clearance bin in the produce section and they're already looking squishy in some places, you can make the filling, freeze it, and then later thaw it and put it in a pie crust.

*I used Gala. Use any apple you think is good enough to eat- the best way is to taste one of the apples and see if it's good enough that you want to eat the rest of it. Avoid bland varieties like Red Delicious. Also, I've found that as much as I like Honeycrisp apples, they seem to turn into a really bland mush when baked. So just eat those as they are and use another variety for baking.

You just know whatever you're making will be good when it starts out looking like this.

This is the hardest part of making any recipe that involves butterscotch-like things: trying not to eat everything in the pot.

However, this time it looked kind of runny. We like it to be this really thick butterscotch stuff, especially since the apples will let out a lot of juice. Fortunately, there was an easy fix:

You may be thinking "It looks just the same as it did before!" And to that I say, "You're right." But it is definitely a lot thicker, which you would be able to see if you weren't just looking at a picture.

And now, we add spices! I usually just add cinnamon, but found a long-forgotten shaker of allspice in the back of the cabinet. It turned out to be perfect for this. But there's no need to grab your money and go to the spice aisle if you don't have allspice- the pie will be delicious with or without. Besides, if you didn't already have allspice, you would probably use it so rarely that you'd have yet another shaker taking up cabinet space for a long, long time.

Lookit the pretty spice swirls!

If you can actually mix the apple slices in without eating at least one, you have no soul.

And now, we just dump the whole thing into the pie pan! Which today is a cake pan lined with foil. It works great when you realize you forgot to get enough disposable pie pans- you can just lift the whole pie out when you get to wherever you were taking it and drop the empty pan in your vehicle. That way, there will be no fuss over whether you got your pans back. Besides, you won't have to wash it.
This looks so good...

For those who also find pie crusts a lot of bother, we at A Book of Cookrye have good news: You can just take the excess scraps from the crust you already made, mix in some sugar with your hands, and just sprinkle it on. There. You've made a crumb topping- which I think is better than a crust on top of apple pie because the juices will boil up and soak into the crumbs- so good. Also, you don't need to bother trying to do a top crust which is so much harder to patch than the crust in the pan.

Although, if you decide the extra dough didn't make enough topping, you can make some more in a pinch. Just kind of mash the ingredients together with your hands until they're mixed.

And here it is, ready to bake! If you couldn't be bothered to get the flour off the countertop from rolling out the pie crust, you should at least wipe the bottom of the pan. Otherwise, the flour will land on the bottom of the oven and make your kitchen smell like burnt.

Tada! Apple pie!

But don't take my word for how good it is. This is how much was left at Thanksgiving:


  1. Honeycrisp is my favorite pie apple! I do get them right off the tree though, so that might make a difference. I got Honeycrisps in the store once, and they were so blah.

    1. You're right- the one time I was far enough north to get apples off the tree, they were so much better.

  2. My Nana didn't even do all this to make the worlds best apple pie. You get some nice tart apples, and sprinkle the brown sugar, cinnamon, butter, nutmeg mixture over it. It is sublime.

    1. Just put it all in a pan and let it all happen on its own? I'll have to try this.