It’s no secret that I have a thing for apple pie. We have an entire family tradition built around apple pie. It’s always been kind of an ode to Grandma “B”, who always signed her name with quotations around the B. I know I talk about her a lot on here, she was a rather significant woman. So are my other grandparents. If I wrote a blog about work ethic, business, leadership, marriage, travel, adventure, or getting the most out of life, I’d have to tell you all about my mom’s parents, J&N. Those two are an entirely different class of inspiration and two people I try to model a lot of myself after in a lot of ways. But it’s hard to take pictures of work ethic so I write about baking. And so by now you might feel like you knew Grandma “B” yourself.
I’ve already shared Grandma “B”‘s pie crust recipe with you, a long with a couple tips for making it gluten free if you need to. So below are a couple quick tips for pie filling (which is actually from All Recipes) and some tips for mass producing pie so you can have it fresh anytime of year.
I use a blend of apples in each pie, it gives your pie the perfect texture. Not too soft, not too firm, perfectly juicy. For the pies I did last week, I used half gala apples and half ambrosia apples. Peel and core your apples. For $20 on amazon, you can own of these bad boys:
I make pies two at a time because Grandma’s recipe makes four pie crusts (two tops, two bottoms). For two pies, I used around 16 apples. After peeling and coring, I cut into quarters and added sugar, cinnamon, and flour.
Divide evenly between your two pies.
Roll out your top crusts and make some kind of beautiful design in the top.
Gently roll it back into your rolling pin and lay over the top of your pie. Cut off the excess around the edges.
As I’ve told you before, I’m terrible at crimping pie crust edges. Terrible. Thanks to pinterest, I found a new technique using a spoon.
And this is where I stop for now. I mean, if I’m going to bake it, I sprinkle the tops with cinnamon and sugar and bake at 375 for an hour or a little more until stuff is oozing out the top of the pie. But when I mass produce pies (as a family we’ve done over 100 in a day, I stopped at 10 this weekend), I freeze them at this point in gallon sized freezer bags (BTW, these are 9 inch pies). You have to be careful when putting the pie in the freezer bag so you don’t bugger up the edges but its not hard. Lay flat in your freezer. When it’s time to bake, remove from the freezer bag, place on a cookie sheet. Spray lightly with cooking spray and sprinkle with cinnamon and sugar. Bake at 375 for an hour or a little more. Viola, pie anytime you want it! (BTW, the pies that are stacked were completely frozen before stacking, so they don’t mash down)
- 16-18 apples (I used combination of two of either gala, ambrosia, macintosh, jonathan, or jonagold, depending on what I can find.)
- 1 heaping cup of sugar
- 1 heaping tablespoon of flour
- 1 heaing teaspoon of cinnamon
- Peel, core, and quarter all the apples into large bowl.
- Combine all the ingredients.
- Divide between two pie shells and top with another crust.
- Either bake at 375 (tops sprinkled with cinnamon and sugar) for 60-90 minutes until you can hear the inside of the pie bubbling and filling is somewhat oozing out of the top of the pie OR freeze fresh in a gallon size freezer bag and bake as above when ready.
- Apple is BEST served hot with a scoop of vanilla ice cream and a drizzle of caramel syrup