Ahhhh.  You can call me old fashioned, go ahead. I don’t mind when it comes to apple pie. Everything about it is sooo dang good, I would even say sublime. Hmm, should I call it sublime apple pie? Naw, let’s just stick with good Old Fashioned Apple Pie. It’s good, I mean real good. I covet this pie. You will find me hiding it, sneaking it in the morning for breakfast. So watchout! I would also have it for lunch if there was any left.

This pie is the kind of pie that you can serve any time. With ice cream, whipped cream or no cream. Simple, delicious and Old Fashioned Apple Pie goodness. Go ahead and see for yourself !

Let’s start with the pie crust. You will need double pie shells and a 9″ glass deep-dish pie dish. Got it? good.

Now let’s move on to the apples, about 8 large.

I use a mix of Granny smith, Cortland, Golden Delicious, Jonathan or any apples of your liking.

Now gather up your ingredients.  Sugar, salt, vanilla extract, honey, brown sugar, butter, lemon and flour.

Also get your spice on – ginger, cinnamon, nutmeg, cloves and if you’re feeling zesty like me, some vanilla extract powder.

Let’s peel some apples.  Doesn’t my mom peel apples perfectly?  She is so good!  Thanks Mom for your helping hands!

Put the apples in a bowl with some lemon juice.  This keeps them from turning brown. Apples contain acids that oxidize in air.  By adding lemon you keep an acid level that is close to an unpeeled apple, thus keeping the apple nice, white and crisp.

Pretty cool huh?  Now that you’ve graduated from apple chemistry 101, let’s move on.

Core the apples and slice them

and keep going

until you have a nice pile – about 13 cups of apples in all.

Now drain and dump your apples into a big bowl.

Add your ¼ cup brown sugar,

¼ cup white sugar

and 2 Tablespoons fresh lemon juice.

Now honey,

ahem, I mean let’s add some honey. ½ cup of honey will do.

Now add 1 Tablespoon cinnamon and 1-2 teaspoons nutmeg. This is a picture of nutmeg. I somehow don’t have a picture of cinnamon.  I know…how is that possible? you ask.  I dunno.

Continue adding your spices, ginger and

some ground cloves

just a pinch of both.

Plus a pinch of  salt.

Now add ¼ cup all purpose flour

and 1 teaspoon Vanilla Extract.

You can also add 1 teaspoon Vanilla Extract powder, which is optional of course.

Now it is ready to gently fold and toss,

There are still some apples that need a nice coating so

keep tossing and folding apples into the zesty sauce until

they look like this.

Stop. Taste a cinnamon apple. I know you want to.

Spoon half of the mixture into the prepared pie crust; pack down tightly.

Mound the remaining apple mixture into a dome. Press dome with hands for a firm shape.

Add pats of butter around apple mixture.

Let’s make the glaze. Beat 1 egg and 1 teaspoon cold water.  Easy huh?

We will use the glaze to seal pie edges and for top of pie/decorations.  I didn’t leave much overhang when I rolled out my crust – if you have overhang, cut to 2″ overhang like mine.  Set the trimmed excess dough aside.
Just brush the edges of the crust with the glaze.

Wa la. Cover the pie with the other pie crust.  It’s best if you roll this on a piece of wax paper and have it ready to go.  If the top crust edge is too long, cut the excess off so the two crust edges meet and are roughly equal.  Set aside the trimmed excess dough.

Now take the edges and pinch together,

and roll under to tuck in the pie plate.

Seal the edges by fluting, pinching or making fork like edges. Whatever your fancy.

Make a pattern with a fork to vent the pie.

I make a pattern like this.

Remember the excess dough that you trimmed and set aside? It’s time to roll it out for the pie decorations.

I use a star shaped cookie cutter.

Use the glaze like glue for the decorative top pieces.

Place the stars wherever you wish,

Just make sure you use the glaze to glue it on and

keep going.

Brush top of pie with glaze.

This pie is all glazed up and ready for

the final touch. A sprinkle of course sugar on the top of the pie and around the edges.

It is now ready for the oven.  Bake in a preheated 425° oven and place pie on center rack. Bake for 10-15 minutes. Reduce temperature to 325°F and bake for 35 minutes, or until crust is golden brown. If crust is browning too quickly place foil around edges of pie to protect the crust.

WOW!  Fresh out off the oven.  Isn’t she a beauty!

Another teaser and peek of my holiday pies, Harvest Pumpkin and Golden Pecan in the back.

The “star” of the show – front and center – Old Fashioned Apple Pie.

The apple of my eye!

Layers and layers of apples, a perfect crust and old fashioned goodness.

Whomever invented Apple Pie is a genius. I mean really.

I like mine “straight up”.  No bull.

See? I really am an old fashioned gal.

 Printable Recipe

Old Fashioned Apple Pie

Double Sure Fire Pie Crust
9” glass deep-dish pie dish

Filling:
8 large apples (about 13 cups)
(A mix of Granny, Cortland, Golden Delicious, Jonathan or apples of your liking)
¼ cup white sugar
¼ cup light brown sugar
2 Tablespoons fresh lemon juice
½ cups honey
1 Tablespoon cinnamon
1-2 teaspoons nutmeg
A pinch of ginger, and cloves and salt
¼ cup all purpose flour
1 teaspoon Vanilla Extract powder, optional
1 teaspoon vanilla extract

2 Tablespoons butter, cut into pats

In a large bowl combine all ingredients; toss gently to mix.
Spoon half of the mixture on to prepared pie crust; pack down tightly. Mound the remaining apple mixture into a dome. Press dome with hands for a firm shape. Add pats of butter around apple mixture.
Cover top with pie crust; use glaze around edges and pinch or flute to seal. Make vent holes in decorative pattern. Use remaining dough pieces to make star or other shapes for top of pie. Brush top of pie with glaze and use like glue for decorative top pieces. Sprinkle course turbinado sugar on top of pie.

Glaze: (to seal pie edges and for top of pie/decorations)
1 egg
1 teaspoon water
2 Tablespoons sugar

Heat oven to 425°F and place pie on center rack. Bake for 10-15 minutes. Reduce temperature to 325°F and bake for 35 minutes, or until crust is golden brown. If crust is browning too quickly place foil around edges of pie to protect the crust.

You’ve gotta try this Harvest Pumpkin Pie. It is a real classic, not too sweet and very yummy.  Add some Vanilla Bean Whipped Cream and you’re in for it.

Give it a go – I dare you.

You will need: molasses, eggs, vanilla extract (the green bottle in the back), 100% pure packed canned pumpkin, evaporated milk, salt (not pictured)

and dark brown sugar.

Let’s not forget the spices: nutmeg, cinnamon, ginger, coriander and

an optional – my special orange spice mix.  To make: add equal parts dried orange peels, cloves, allspice, and some cinnamon chips.  Just coarsely grind the spices up in a coffee grinder, food processor or mortar & pestle. ~OR ~ just add a bit of ground cloves. You decide. The pie won’t mind.

Let’s start by adding the pumpkin

into a medium mixing bowl.

Now add your dark brown sugar and

your spices.  Add the salt,

cinnamon,

ginger,

orange spice mix,

nutmeg and

a pinch of ground coriander.

You will also need the stuff in the green bottle – it is a constant visitor when it comes to my baking and desserts.
Anyone wanna guess? Yep, you know it, the liquid gold of baking; my homemade Vanilla Extract.  Now back to another visitor that pops up around the holidays -

molasses. Good to see you and thanks for dropping by.

Molasses adds such character and depth to the pumpkin pie. And it’s good for ya too. Grandma would agree.

Now get your mixer out, for this the hand held kind works just fine. Mix it on low until combined.

Then add evaporated milk and

the eggs.

Mix on low, mixing the eggs and milk into the pumpkin mixture.

Now it’s ready to

pour into your unbaked pie shell.

This looks so gooood.  Now just pop it into your preheated oven at 425°.  Bake for 10 minutes then turn down the heat to 375° for 35 minutes.

You will get this!

And because you are so great and I am feeling thankful you also get a sneak peek of my other pies – Golden Pecan and Old Fashioned Apple Pie.

Scratch-n-sniff not provided at this time.  But I will share a piece of pie with you.

A piece,

a lonely piece

of Harvest Pumpkin Pie.

Until we add

a dollop of Vanilla Bean Whipped Cream. Dollop your life away…

See what did I tell ya?

I am so thankful and full of sharing.  Ready?

Get your fork out

insert into lusciousness

break it apart

don’t forget some of that creamy goodness.

Load up fork with bite

then

insert into mouth.

YUUUUUM.  This pie is a mouth pleasing harvest.

One more thing,

repeat.

 Printable Recipe

Harvest Pumpkin Pie

1 unbaked Sure Fire Pie Crust shell
1 ½ cups 100% pure canned or cooked pumpkin or squash
1 cup brown sugar firmly packed
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
1 teaspoon orange spice mix, optional or 1/2 teaspoon ground cloves
1 pinch coriander, optional
1 teaspoon vanilla
2 Tablespoons Molasses
3 eggs
1 12 oz can evaporated milk

Preheat oven to 425°.

Combine pumpkin, sugar, salt, spices, extract and molasses. Mix on low until combined. Then add the eggs and evaporated milk. Beat on low until all is completely mixed. Pour into unbaked shell. Bake in a 425° oven for 10 minutes, then turn down to 375° for 35 more minutes or until knife inserted comes out clean. If the crust is browning too quickly place foil around edges of pie to protect the crust.

Love and zesty cheers,
Robyn