I think I have eaten apple pie at least once a week for the past month and a half….I can’t get enough of it! I love every warm, soft, gooey, delicious bite. So nothing would do but take some time to fully appreciate all things apple pie!
To start with, here is one of my go-to recipes from my 1950’s Betty Crocker Cookbook:
1 recipe for Double-Crust Pastry
1/3 to 1/2 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
1 Heat oven to 425ºF. Prepare Double-Crust Pastry.
2 Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
3 Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
4 Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.
Now that you have the perfect recipe, you need the perfect accessories!
Every good pie deserves a careful companion to ensure a deliciously flaky crust…and that perfect buddy comes in the form of a pie bird. This one is sold by Le Creuset and is simply adorable!
And any fall pie would look even more appetizing on an autumn themed plate like this:
Plates from William and Sonoma
But if all else fails, you can always enjoy the scent of an apple pie from a lovely candle like this:
Apple Pie Candle from Candlelit Desserts