As I broke into the last piece of my 1st ever homemade apple pie I made thinking I’d share it with HIM and even though I got choked up about how dysfunctional my attraction for him is I savored what I consider to be the most delicious tastes I haven’t had in a mighty long time.
More important than any of this licking my wounds, please find the recipe I pole vaulted into the fantastical world of the delicacy of homemade apple pie making. I used a French puff pastry crust I had in the freezer that was given to me. There are countless perfect pie crust recipes online. I once found the Bubby’s pie crust pastry recipe but can’t now. Trust me, I’ll be making a fine pie crust whenever I shouldn’t have a good quality pie crust in the freezer.
WHAT I USED
- 1 pac of French PuffPastry dough
- 1⁄2 C unsalted BUTTER
- 3 Ts all-purpose FLOUR
- 3/4 C course natural SUGAR
- 1 or 2 Ts – LEMON JUICE
- 4-5 APPLES – peeled, cored and sliced
- Melt the half stick of butter in a sauce pan. Stir the flour in to form a paste. Add the sugar and the juice of a good sized wedge of lemon.
- Bring this mixture to a boil. Reduce temperature, and let it simmer for about 5 minutes.
- Meanwhile, place the bottom crust in your pan. Fill with apples. I tried my best to build mounds of each half of apple slices.
Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes.
- I’m definitely going to try this recipe with a splash of Sherry, Madeira, or Marsala in addition to the lemon juice.
- I made some kind of design on top with a few left over pieces of pie dough I had after fitting it into the pie dish.