P is for Pie - FamilyEducation

P is for Pie

October 10,2011
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Welcome to the second full week of October, aka, National Apple Month.  Each week this month I plan to share a great apple recipe for your family.  Last week I shared a breakfast treat that married apples and bacon.  Today, I skip all the way to dessert to share a classic dessert, Apple Pie.

The Sweet Pea family and some friends of ours went apple picking on Saturday.  We could not have ordered up a more beautiful day to do so.  Bright sunny weather in the low 80s, brilliant changing leaves and lots of gorgeous apples, waiting to be picked.

My friend J made up this pie post-picking.  It is a pie recipe she has used for years.  After tasting it, I can understand why!  Thanks J for sharing your delicious pie recipe with me!

“P is for Pie” aka, Harvest Green Apple Pie

6-7 Granny Smith or other green apples
Juice of ½ a lemon
¾ cup white sugar
½ cup brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
dash of salt
1 tablespoon butter
2 sheets of pie pastry dough (premade but not baked)
milk and sugar for finishing

Preheat oven to 425 degrees.

Core, peel and slice apples.  Combine in a large bowl with lemon, sugars, cornstarch, cinnamon, nutmeg and salt.  Stir well and set aside to let juices marinate a bit.

Place 1 sheet of pie pastry into a pie dish.  Pour in the apple mixture and dot with 1 tablespoon butter.

Moisten the edge of the pie pastry with water.  Lay the second pastry sheet on top and press the edges with a fork to seal.

Cut a few slits in the top of the pastry to allow for steam to vent.  Brush the top of the crust with milk and sprinkle with a dash of sugar.



Place the pie dish on top of a cookie sheet to prevent dripping in the bottom of your oven.  Bake at 425 for about 15 minutes, then lower the oven to 375 and bake another 45-60 minutes or until the pie has bubbled (through the steam slits) for 15 minutes* and the crust is golden.

Let cool for at least 20 minutes before slicing.

Serve warm or at room temperature. 



Serves 12.

*This bubbling allows the cornstarch to be activated and thicken the sauce inside the pie.

Life is sweet,
SPC