Another apple pie, except this one we did for two reasons. It’s one of the lessons for the kid’s home life course and we’re visiting a friend tomorrow and figured it would be good to bring them a pie. We followed the same recipe as our “Award Winning Apple Pie” this time.
I did the coring, peeling and slicing of the apples. Ariana did most of the other work, from gathering the ingredients to mixing everything together to assembling the pie. She also did the the rest of the writing for this post.
Making the Crust
Put water in the freezer so it gets cold. Chop up the butter into small pieces. Add the dry ingredients in the food processor with the butter and pulse a few times. Then add the water slowly and pulse until it comes together. Once it’s done don’t use your hands to much so it doesn’t get warm and roll it in to a ball and then let it rest in the fridge.
Making the Filling
Peel and core the apples slice and put in a bowl of water with lemon juice so they don’t turn brown.
Making the Topping
Melt the butter. Mix all the dry together then add the butter and maple syrup and mix till everything is combined.
Blind Baking the Crust
Roll out the crust with a rolling pin on a floured surface. Form it in the pan and line it with a piece of parchment paper. Fill it with red kidney beans and put it in the oven at 375*F for 13 minutes.
Assembling the Pie
Drain and let the apples dry then mix the ingredients together with them. Once it is all mixed together put it in the pie crust then add the topping on the top of the pie and then put it in the oven at 375*F for 45 minutes.
Remove from the oven and allow to cool. Then cover and put it in the fridge until it’s ready to serve.