Apple Pie and Fall Nights

"I am really wanting an apple pie."  This mantra kept getting repeated from my husband...over and over and over. 

There is a lot that I can (and do) cook and bake...but I don't do pies.  (I also don't wash windows, but that's a whole other discussion)...I don't know why I don't bake pies, I just don't do them.

I said, "Sorry, I'm not baking an apple pie".  He replied, "Fine, I'll bake one myself". 

(Then my little voice inside thinks...oh, this should be good to see play out.)

Not only did I eat his apple pie...I had to eat my words too.  His apple pie was awesome!  I'm not just saying that in case he reads this post.  It really was one of the best pies I've tasted!

We took advantage of a beautiful sunset and goregous fall night with dinner on our deck, before our next upcoming blizzard hits.  Candles, 19 Crimes Pinot Noir, our famous family salad, my Pot Roast, and finished it off with his apple pie.

His top crust may not be Pinterest photo worthy, but it definitely made up for it with flavor!

Apple Pie

Courtesy of Taste of Home

1/2 cup packed brown sugar

3 Tbl all-purpose flour

1 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

6 to 7 cups thinly sliced peeled tart apples (we used Granny Smith)

1 Tbl lemon juice

Pastry for double-crust pie (9 inches) (like Pillsbury refrigerated prepared pie crusts)

1 Tbl butter

1 large egg white

Additional (Sugar In The Raw)

Preheat oven to 375 degrees.

In a small bowl, combine the sugars, flour and spices; set aside.  In a large bowl, toss apples with lemon juice.  Add sugar mixture; toss to coat.

Line a 9 inch pie plate with bottom crust; trim even with edge.  Fill with apple mixture; dot with butter.  Roll remaining crust to fit top of pie; place over filling.  Trim, seal and flute edges.  Cut slits in crust.

Beat egg white until foamy; brush over crust.  Sprinkle with Sugar In The Raw.  Cover edges loosely with foil.

Bake at 375 degrees for 25 minutes.  Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer.  Cool on wire rack.

One Year Ago: Honey Soy Salmon

Two Years Ago: No Post

Three Years Ago: Baked Spaghetti and Spiking Cancer

Four Years Ago: Chocolate Chip Cookie Pie

Five Years Ago: Greek Shrimp Saganaki

Six Years Ago: Chicken Tortilla Soup

After we enjoyed our pie on the deck husband said, "I even learned how to do an egg bath."  It took me a minute...I said, "Do you mean an egg wash?"