Apple Pie

Welcome to Sweet 16’s Kitchen!

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos into order, confusion into clarity…Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.” Melodie Beattie

“If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” ~Rabbi Harold Kushner

Apple Pie

Scrumptious Apple Pie


  • 2+ cups flour
  • 3/4 tsp. salt
  • 2/3 cup butter
  • 7 TBSP cold water

In a bowl, combine flour and salt; cut in the butter until crumbly. Add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Pour apple filling into crust. Roll out second ball; position over filling and fold top crust over bottom crust. Flute edges. Cut slits in pastry. Bake according to recipe directions.

Apple filling:

  • 8 cups thinly sliced peeled apples (Granny Smith apples are great)
  • 2 TBSP lemon juice
  • 1 cup sugar
  • 1/4 cup flour
  • 1+ tsp ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 2 TBSP butter
  • 1 TBSP water

Line a 9-in. pie plate with bottom crust. Set aside. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot wit butter. Roll out remaining pastry to fit top of pie; cut slits in pastry. Trim, seal and flute edges. Lightly splash water over the top of pastry and sprinkle with white sugar. Cover edges loosely with foil. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; remove foil and bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.

Yield: 6-8 servings

*photo from


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