Friday, November 9, 2012

Double - Crust All American Apple Pie

Apples are in Season,
so why not make the all american favorite dessert.
Apple Pie!
Living in Michigan,
we are surrounded by orchards.
And we live in the City!
And boy do we have a lot of Apple Orchards,
and one of the best is conveniently minutes away from our home.
One of the perks living here is
you get fresh produce straight from the farm all the time.

I am off to a Moms Weekend at Northport, MI,
and will be visiting an orchard that grows different varieties of
I will post our mini "Moms Only "vacation when I get back.


The first apple pie I have ever eaten
was McDonald's Apple Pie.
Yup! That's right, McD's!!!
I'm serious!!!
Living in the Philippines,
we had Coconut Pie we call "Buko Pie",
we have Pineapple Pie, and Egg Pie.
No one really made Apple Pie in my family.
So I was overwhelmed when I first walked in
a Dessert shop in Los Angeles.
I didn't know what to pick,
and I was scared that I was not going to like some
of the pies,
 and desserts offered.
Anything, that had fresh fruit I've never tasted before 
scared me the most.
But, of course I have gotten to love some of the pies.
And apple pie is on the top of my list.


2 12 inch disks pie crusts
1 1/2 lbs Granny Smith Apples,  peeled, cored,
             and cut into 1/8 thick slices1 1/2 lbs Golden Delicious Apples,  peeled, cored,
             and cut into 1/8 thick slices
1 tbsp fresh lemon juice
2-3 tbsp cornstarch
2/3 cups sugar
1 1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
1/4 tsp salt
2 tbsp unsalted butter, cut into small pieces
1 egg, white (egg wash)
1 tbsp sugar


  •  Preheat oven at 400 F degrees.
  • Roll out one of the disks of pie crust on a lightly floured surface to 1/8-inch thickness Transfer to a 9-inch pie pan. Set aside and keep chilled.
  • In a large bowl combine 2/3 cup sugar, nutmeg, cinnamon, cornstarch, and salt.
  • Add apples, drizzle with lemon juice and gently toss to combine.
  • Pour apple mixture in prepared pieEvenly distribute apple filling in pie plate, mounding apples in center. 
  • Top with remaining dough, trim, leaving a 1/2 inch overhang, and crimp edges to seal.
  • From the trimmed dough cut out a large apple shape, and 6 small leaves.
  • Transfer apple shape cut-out on center of pie and alternate slits with apple leaves cut-out. 
  • Brush top surface with egg wash, sprinkle 1 tbsp of sugar.
  • Bake until juices buuble out of the slits, about 30 minutes covered with aluminum foil, then another 30 minutes uncovered to prevent from over browning.


  1. What a beautiful pie! Love the crust...just perfect.

    1. Thank you!
      Covering it for the first 25 minutes helps not to burn it.

  2. Oh my goodness, this look fantastic! I can just smell this pie, yum!

    1. Thanks Cathleen!
      It makes the house smell so good.

  3. I don't think I've made an apple pie in my life but I'm gonna try one real soon! This looks really delicious!

    1. Can't wait to make for for Thanksgiving.
      Everyone @ my house loves it.

  4. This apple pie looks so perfect!

    1. Thank you!
      So easy to make, another reason why I love making it.


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