How To Make An Apple Pie And See The World by Marjorie Priceman
The Apple Pie Tree by Zoe Hall Illustrated by Shari Halpern
And I never got to make my apply pie for the 4th of July, so I made it last night. I don't actually like apple pie for the most part. I know, so unAmerican of me. But I LOVE this pie. I've posted the recipe before. But here it is again, with pictures of us making it. And if I stop being lazy, I'll scan the beautiful picture in from my cookbook since my pie looks nothing like it and never will.
Buddy, my little baker, peeling, coring and slicing apples.
Apples all sliced up.
Bake, cool and eat. Great with vanilla ice cream (unfortunately, we were
out due to all the Purple Cow Milkshakes we've been making).
Speedy Streusel Apple Pie recipe here
My recipe notes:
- This time I used Granny Smith apples and peeled them. Princess Sparkley is not a fan of apple peels.
- I don't think I had enough apples. Buddy ate a lot as we sliced. It calls for 5-6, I think we used 4 1/2 larger apples. But we definitely needed more.
- I love the streusel top, but it seems like I come up short on it to cover the whole pie. But two whole crusts for the top seems like a lot. Maybe one and a half? I wonder if you could freeze that other half again, or just make cinnamon sugar crisps with it?
- Notice how none of my pictures show much crust... I'm horrible at making the crust look all ruffled and pretty. This recipe is great because it calls for Pillsbury crusts that are all made and ready for me to use. I don't even use a rolling pin on it like the recipe says. I just unroll it and stick it in my pie plate. Excellent for those of us with no pie shell making skills.