Easy as Pie

Last updated on: October 17, 2008 at 3:19 pm by Mary Alice

Easy as Pie 2008-10-17T15:19:00-06:00 Mary Alice

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So, if we are doing all this training, we have to fuel up somehow. Red and I took our children apple picking on Tuesday, and I came home with a huge sack of wonderful apples. Here is my quick and easy version of pie — this one is for speed, not looks, and the kids have been having it for breakfast, lunch and dinner!

Crust:

2 Sticks cold butter

2.5 cups flour

.25 cups sugar

.25 cups cold water as needed

Cut the butter into chunks, then mix butter, flour and sugar in food processor, pulsing. When butter is in pea size bits, give one or two more quick pulses and let it all come together. Best not to over mix. If your mixture is not forming a ball, drizzle in a bit of cold water. Press dough into a round, wrap in plastic and stick in the fridge.

Martha Stewart, and I, suggest making lots of dough all at once. You can keep it in the fridge for a few days or roll it out into crusts and freeze them flat in a stack. Because this dough is all butter and no shortening it is not going to be as elastic, so it will not come out perfectly in the pan, but I would rather have a crust with a few cracks than eat hydrogenated oil.

While the crust is chilling, preheat oven to 375 and make filling:

6 large apples ( I used a mix of granny smiths and empires), peeled and sliced
.25 cup sugar
1 tsp cinnamon
1 tsp nutmeg

mix this all up in a bowl and set aside.

Now, grab your crust and roll it out into a bottom pie crust. Don’t sweat the imperfections, this is supposed to rustic. Place the crust in the bottom of a pyrex pie dish. Scoop apple mixture into the middle, you may not use all of it depending on the size of your crust. Fold up the sides of hte crust to make a pouch around the apple filling. Bake for 45 minutes. If you have extra apples, they can keep in the fridge for another pie tomorrow or a yummy addition to vanilla ice cream.

Enjoy!

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