My Haunted Library

All things spooky. Your source for paranormal and supernatural book and movie reviews, strangeography, Halloween crafts and a little cozy fall baking.


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A Really Lovely Apple Pie. So What if it’s April?

A cold April rain is pelting the windows in my office-slash-craft room right now. It is dark and peaceful, and I could give in and take a Saturday afternoon nap, but I want something even more comforting: pie.

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Here is an apple pie recipe you’ll turn to again and again, and probably, knowing all you bakers out there, modify it some more yourselves with your own tricks. As it stands, however, this is a beauty of a pie. Your house will smell amazing as it bakes.

Ingredients:

Pie crust for a two-crust pie – use your go-to crust recipe or refrigerated crusts. You really can’t go wrong with this pie.

6 medium apples, peeled and thinly sliced*

¾ cup sugar plus extra for sprinkling

2 Tablespoons all-purpose flour

¾ teaspoon cinnamon

¼ teaspoon salt

1/8 teaspoon ground nutmeg

1 Tablespoon lemon juice

1 Tablespoon unsalted cold butter, cut into small pieces

1 egg white

* For heaven’s sake, use your favorite apple: Granny Smith are the traditional go-to baking apples because they add a nice tartness. Lots of folks enjoy McIntosh, Honeycrisp, Golden Delicious, or a blend. Go with what you enjoy or what you have on hand. Like the crust, you won’t go wrong. I’ve got Fuji today, which are panned for their juices not thickening enough, but I’m not feeling picky. If you’re entering the county fair, then be picky.

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How to Make It:

Heat your oven to 425 F.

Place your bottom crust into a 9-inch pie plate.

In a large bowl, mix the apples, ¾ cup sugar, flour, cinnamon, salt, nutmeg and lemon juice. Do this gently, so you don’t break up your apple slices. Spoon the filling into the bottom crust.

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Cover with your top crust. Trim off any excess and tuck the top crust under the edge of the bottom crust. Pinch it together and flute it. (No woodwinds involved.) Use both hands and pinch and seal the dough with your pointer fingers and thumbs, giving a tiny twist as you go all around the edge of the pie. Check out my Bloody Good Cherry Pie recipe for marginally more details on fluting.

With a sharp knife, cut some slits in the top crust to vent the steam. Or you could use a pie bird, or little cookie cutters and cut shapes out of the crust (before you put it on top of the filling, making sure everything stays cool) to do the same thing.

In a little bowl, whisk the egg white until it is nice and frothy. Brush the egg white over the top of the pie. This will give you a nice shiny finish.

Now, sprinkle sugar gently over the top of the egg white. You’ll end with a sparkly, delicious top.

Step carefully around your mini-Schnauzer who is positioned so she can instantly grab any accidental food-from-the-sky.  She doesn’t look alert.  That’s a deception.  Just wait until you drop something…

Bake your pie for 40 to 45 minutes or until the apples are tender, you can see bubbling through the vents, and the crust is golden brown.

Before this happens, though, you need to check after 15 to 20 minutes of baking and cover the edges of the crust. You can do this with foil, or a pie crust shield. I got these little Norpro 3275 Silicone Pie Crust Shields, 5-Piece for Christmas, and I have to say, they’re the bomb. They’re adjustable to other sizes of pie, go on so easily (WAY easier than foil) and clean up fast. I do recommend them.

Whatever method you use, be sure you cover those edges on the crust, or they will be over-browned by the end of the baking time. And you’ll be sad.

Cool your pie on the cooling rack for at least two hours before serving. If you can wait even longer, believe it or not, that’s better: the filling will set even more and not seep when you cut it. Still, I know: it smells like heaven and you can’t touch it for two hours. Now is a good time for that nap.

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Bloody Good Cherry Pie

No real blood here: just a ruby beauty of pie that you can pull off in under an hour if you have some piecrust already on hand.

This is the best cherry pie I have ever had, and that’s saying a lot.  I like pie.  This gem is not too sweet, is packed with lots of cherries, and just touched with a wisp of cinnamon and an undertone of almond…perfect.  It is also about the easiest pie you can make.

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Ingredients:

1 cup sugar

¼ cup flour

¼ teaspoon cinnamon

¼ teaspoon almond extract

1-2 tablespoons butter, cut into little pieces

2 cans (14.5 ounces) pitted tart red cherries.  Alert: Don’t use pie filling!  You want pitted red tart cherries packed in water.  And…you are only going to use half of the second can.  Put the rest of the cherries in the fridge and spoon them into yogurt or over ice cream later for a lovely treat.

2 tablespoons milk or cream

Granulated sugar for sprinkling

Pastry for a double-crust 9-inch pie.  Use your favorite.

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How to Make It:

Preheat your oven to 425F.

Fit your bottom crust into your 9-inch pie plate.

In a medium saucepan, combine the sugar, flour, cinnamon, and one can of undrained cherries.  Yes, use all that liquid.  Open the second can, and add half of the cherries and a spoonful or two of the liquid.  Cook over medium heat, stirring constantly, until the mixture thickens and boils.  This will take about 7 minutes.   It thickens beautifully!  Remove from the heat, and stir in the almond extract.

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You will know when it is thickened: the filling has come to a boil and a spoon is nicely coated.  

Pour the cherry mixture into your pie shell.  Dot with the butter.  Cover with the top pie crust.

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I pinch the crusts together the way my mom showed me long ago.  Tuck the top crust in with the edges behind the bottom crust.  Using both hands, pinch and seal the dough with your pointer fingers and thumbs, giving a tiny twist.  Your right hand angles away, left hand angles toward you just a tiny bit.   Do this all around the pie.  Sorry there’s no picture: I needed both hands!

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Brush the top with your milk or cream.  Sprinkle lightly with sugar.  Cut a few slits in the top of the crust with a sharp knife to help release the steam as it bakes.    No milk or cream?  Use a beaten egg white for a nice deeper browning and still sprinkle the top with sugar.

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Bake at 425F for 30 to 35 minutes or until the crust is brown.  You don’t really need to put piecrust shields or foil over the edges in this case, it won’t over-brown.

Let it cool to room temperature before slicing.   You did it!

Sadly (well, for you), we ate the entire pie before I could get a nice picture of a slice to put at the end, here.  That’s how good it is.  Try it!