The Best Apple Pie Ever

In our region apples had a very good year and the trees were loaded! While we don’t have apple trees on our property we have a few people we call “apple angels” that let us come pick their trees when there is an over abundance. I processed about 4 bushels of apples this season into apple sauce, apple peel jelly, apple pie filling, and I made my personal best record of fresh apple pies. My apple corer peeler had seen a lot of action, so much in fact that I’ve actually began to enjoy the monotonous task to the point that its almost become a zen thing for me. I just fill the sink with apples, give them a nice swishing around in fresh water with a splash of vinegar and start cranking away, often forgetting to count out the apples as I go. To make sure I’ve got enough apples prepared for the empty pie shells waiting to be filled on the counter I find that going through my apple scraps and counting cores works perfectly for when I’ve zoned out and forgotten to count. Or you could just count them out ahead of time…I just like to live on the edge apparently.

Coring and peeling, peeling and coring

I’ve even roped my kids into helping! Little O enjoys it just as much as I do, and Jake likes to crank in the wrong direction. The other night O helped me peel and core a whole bushel of apples! We made 7 apple pies and the rest of the apples were loaded onto the trays of my dehydrator and dried into what is probably one of our favorite snacks.

I’d like to share my apple pie recipe with you, its got to be my favorite apple pie I have ever eaten…maybe it simply tastes so good because I made it myself, or maybe it really is The Best Apple Pie Ever. I do know this: So long as you bake it, it will always be the best.

The Best Apple Pie Ever

For the crust:

• 1-1/2 cup flour
• 2 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoon + teaspoon cold lard or Crisco
• 1/3 cup butter
• 1/4 cup cold water

1. Add all ingredients to a large bowl, using a pastry blender or fingertips work the lard into the flour, then slowly add water continuing to blend until dough begins to stick together.

2. Roll into a ball and turn out onto plastic wrap and chill up to 3 hours.

3. Before baking, remove from plastic wrap, roll dough out, and place in pie pan.

For the Filling:

6 Apples (a variety of tart and sweet)

1 ¼ tsp Cinnamon

¾ cup Sugar + more for top

Sprinkle of Nutmeg

½ tsp Vanilla

1 Tbs Lemon Juice

3 Tbs Minute Tapioca

1 whole egg beaten for top

1. Fold all ingredients together.

  1. Pour into prepared crust, apply top crust in your preferred method.
  2. Brush top with beaten egg & sprinkle with sugar.
  3. Place pie on a cookie sheet, cover top in foil. Bake at 425 for 20 minutes, remove foil. Reduce temperature to 375 and bake for 25 minutes.

The Best Blueberry Pie & The Secret To Perfect Pie With Frozen Berries

Little O Sneaking Some Blueberry Pie
Little O sneaking some blueberry pie with whole wheat crust.

July is blueberry month. Those tasty blue orbs that they call a super fruit are finally back. I remember when my Grandparents got me and my sister so excited to go blueberry picking in Paw Paw Michigan. We were going to stuff our faces with blueberries then head to Lake Michigan and swim and try to climb the dunes. It sounded like so much fun!! If you have never picked blueberries, well you are in for a treat, let me tell ya. One of my favorite comedians, Jim Gaffigan, put it something like this: “Picking blueberries isn’t like picking pumpkins,” and he’s right. We were out in the blueberry patch on the hottest flippin’ day of the year picking blueberries all afternoon and I swear we never even ended up with a quart of stinkin’ berries. See, they send you out into the part of the patch that has already been picked over by the machine and about 100 other kids being tortured by their lying “this will be so much fun” grandparents. That was the last time we did that. And by God we earned that trip to the lake.

These days my grandparents still make that trip to Paw Paw every year but they buy us a 10lb box of blueberries and we laugh remembering blueberry-picking hell. Even though I could sit down and mow down that whole box of blueberries with the boys I have to preserve some by freezing for the dead of winter when we need a little sunshine.

To Freeze Blueberries:
1. Wash berries thoroughly; you can use a fruit wash, but I just dump them into a sink full of water and white vinegar and swish them around.
2. Line cookie sheets with freezer paper waxy side up
3. Drain blueberries and spread evenly over cookie sheet. Avoid clumping. Nothing is worse than a blueberry brick.
4. Put in freezer for about two-three hours or overnight
5. Put in freezer safe containers in portions of your choosing marked with the date. Store in freezer.

I like to freeze my berries in pie and muffin recipe sizes so I don’t have to mess around measuring.

Frozen Or Fresh Blueberry Pie Recipe

The trick to a great blueberry pie with frozen berries is allowing the berries to thaw and draining the excess liquid from them before beginning. You will want to measure your berries while they are still frozen, then allow them to thaw.  The same applies for muffins and anything else you want to bake with frozen blueberries.

The Crust:
1-1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons + 2 teaspoons Crisco (or lard/fat of choice)
1/3 cup cold butter
1/4 cup cold water

Place dry ingredients in food processor and slowly add water while pulsing the mixture. Pulse until dough looks crumbly, you may need to add a teeny bit more water. Dump contents of bowl onto plastic wrap or into a bowl and form into a ball. Allow to chill for at least 4 hours or overnight. (I let mine chill for as long as it takes for my berries to thaw. Also I always double this crust recipe so I have extra for making pretty pie tops)

The Filling:
4 cups blueberries (if using frozen berries, thaw before use)
1 tablespoon lemon juice
2 tablespoons milk
4 tablespoons tapioca powder (I use pearls, they work just fine)
1/2 cup brown sugar
1 teaspoon cinnamon
1 egg beaten for brushing crust.

Preheat oven to 400F. Mix all wet ingredients in a large bowl, add cinnamon and tapioca whisk thoroughly. Fold in thawed or fresh berries until they are coated, let rest for 10 min. Pour filling into prepared pie crust. Add top crust if you wish. Brush with egg and sprinkle with sugar. Bake for 20 min. Reduce heat to 375F and continue baking for 30-45 min or until filling is bubbling. Allow it to cool before digging in. It’s always a good idea to put a pan under your pie as it’s baking to catch any spill overs.

Enjoy!