The bambino brings home artwork, classroom work and graded homework almost everyday it seems. One evening after I got home from work, I found this on the table:
The bambino loves apples, and since I’ve had him do a bit of cooking on his own lately, he’s getting more confident with it, hence the recipe. However, the loss of baby teeth and gaps where permanent teeth have yet to come in make eating apples somewhat difficult for him right now. After seeing this particular piece of artwork, I thought it would be fun to have him help me make an apple pie.
I admit that I’m not a pie person in general, nor do I go out of my way to make it. Jay LOVES pumpkin pie, which is why I make it for Thanksgiving. My dad’s favorite pie is apple, and I asked if I could have his recipe for the bambino and I to try out. He agreed.
Of course, a scoop of ice cream makes everything better.
The bambino tried to tell me that maybe less cinnamon should be used next time. Ha! Cinnamon is one of those spices I can’t get enough of, so the fact that all the apples were dark-colored because of it was just fine with me. Cinnamon and apples were made for each other.
Combine the flour, butter and salt in the bowl of a food processor. Pulse until the mixture resembles coarse crumbs. With it running, pour all the water into the feed tube, then shut off the processor. Pulse 2 or 3 more times, then empty the dough onto a lightly floured work surface. Shape the dough into a ball, then divide in half. Pat each half into a disc about 5 inches in diameter, and 3/4-inch thick. Wrap each in plastic wrap and refrigerateuntil ready to fill pie.
Peel and core all the apples. Thinly slice each one, before placing in a large mixing bowl. Toss with the lemon juice to prevent browning. Add in the cinnamon and sugar, and toss the apples to coat.
Remove one of the pie crust discs from the refrigerator. Roll out to a 12-inch diameter on a lightly floured surface. Either fold into quarters or wrap around the rolling pin to place in a 9-inch deep pie dish. Trim the excess dough along the edge of the dish. Place the apples in the bottom crust. Dot with the 2 Tbsp. butter.
Roll out the second pie crust in the same manner as the first. Before transferring to the pie plate, cut several vents in the crust. Place the crust on top, and trim the excess, leaving 1/2-inch. Fold this underneath the bottom crust, to seal. Crimp as desired.
Bake the pie for 45 minutes to 1 hour. Cover the edges with foil if they begin to brown too quickly. Cool to room temperature before slicing and serving with vanilla ice cream, if desired.
I included directions for making your pie crust from scratch, if you’re so inclined. While I made my own, feel free to use pre-made or store-bought crusts. That’s what my dad does, but I have the absolute worst luck when it comes to using store-bought crusts. It doesn’t matter how delicately I handle them or for how long I thaw them in the fridge, I always seem to tear them. I don’t seem to have that problem when I make them myself, though I think they’re a P-I-T-A.