Monday, November 26, 2012

Apple Pie Recipe

Hello everyone! To get in the holiday spirit, I thought I'd share a Apple pie recipe I tried. I'm not a chef by any means but this pie turned out really delicious! I hope you try it and enjoy eating it as much as I did, and don't forget the ice cream! :)

Materials and Ingredients: (makes 2 pies)
- 2, nine inch pie tins
- 10 apples
- Pie crust mix, 2 boxes (sorry, didn't want to be too ambitious!)
- Measuring cup
- 3/4 cup of sugar
- 1/2 tsp of nutmeg
- 1/2 tsp of cinnamon
- Rolling pin
- Mixing bowl
- Knife
- Vanilla ice cream


1. Wash and cut your apples! If you're feeling extra enthusiastic, you can peel your apples too. The skin adds a little crunchy texture and it's also good for you though, which is why I kept it. Cut your apples into slices, and keep them on the side in a mixing bowl as you prepare the crust.

2. Now make the crust. Assuming you bought the crust like me... follow the box instructions! Hehe ^.^

3.  Roll out your dough (I don't have a rolling pin so I used a bottle!), so that it covers the pie tin. For the top half of the pie, I tried making strips of dough for a fancier looking pie. Since you can make 2 pies, try something different! At this point, you should preheat the oven to 425 degrees!

4. Now get back to your apples. Mix in the cinnamon, sugar and nutmeg! Once it's thoroughly mixed, put them in your covered pie tins.

5. Poke a few holes in the top of your pie crust (I got a little crazy with one of my pies... whoops!). Bake your pies in the oven at 425 degrees (your oven should be preheated!) for about 45 minutes or until your pie crust a little golden brown.

Check out my pies! Okay, so they don't look that great but the tasted good! Check out the giant tub of vanilla ice cream! YUM!

What I've learned:

- Pie making is super fun but time consuming!
- Make sure you preheat the oven.
- Buy vanilla ice cream beforehand.

I hope you guys enjoy you're pie! I want to start making more food and blogging about more recipes but we'll see how that goes. Thanks for reading, and stay tuned for more!



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