Apple “Crie”

Okay, before we get into today’s post, full on disclosure here. After we went apple picking, I wanted to make an apple pie with all those apples we picked. This was my first time making pie, and rather than buying an already made crust, I decided to just go all the way out and make the whole thing from scratch. 

That was not a wise decision to make. 

I honestly just didn’t get the dough right to make the lattice for the pie, and I ended up just mixing it on top with the apples. So while this was supposed to be a pie, it turned out to be something between a pie and a crumble, which is why I’ve come up with the (lame) title of an apple “crie”.  Just indulge me for a second here…

So if this is also your first time making a pie, just skip the dough drama and get a store-bought crust. Trust me.

And now, without further ado, the “crie” recipe:

If you’re actually going to make the crust from scratch, the recipe I used can be found here. But you’ve been warned.

Now for the pie, you’ll need:

Directions:

• Preheat oven to 350 degrees
• Melt butter in a saucepan and then stir in flour to form a paste. Add water, white and brown sugar, cinnamon, nutmeg and vanilla, and bring to a boil. Reduce heat and let simmer.
• Place the bottom crust in your pan. Fill with apples. Gently pour 2/3 of your sugar and butter liquid over the crust. It’s easier if you brush the liquid onto the apples.
• If you’re making some type of crumble like me, add whatever your topping is (whether a crumble or your pie lattice), and then pour the remaining 1/3 of the sugar and butter liquid on top.
• Bake at 350 degrees for about 45-50 minutes, until apples are soft.

Adapted from original recipe here