Easy as Pie

A week ago, a friend of mine gave me a huge bag of apples from trees growing on his dad’s property.

20160903_154313For some reason, I decided to try making an apple pie with them.

I prepared yesterday by looking up a recipe for apple pie.  There were way too many recipes out there — way too many “commercial” recipes, especially.  I just wanted something traditional, so I found a generic recipe on WikiHow.

On the way home from work, I picked up the few things I was missing.  As usual, I bought sugar that I didn’t need (my sugar collection is up to three bags of white sugar and two bags of brown sugar).

This is the recipe I actually ended up using:

Apple Pie


  • 2 cups of plain flour
  • 1 teaspoon of salt
  • ~90 grams of unsalted butter
  • 5 tablespoons of cold water
  • 1 egg


  • 1/3 cup of white sugar
  • 1/3 cup of brown sugar
  • ¼ teaspoon of salt
  • 1 teaspoon cinnamon
  • ½ teaspoon masala chai spice
  • “Enough” apples (12-15 small apples?)

Bake at 400ºF for 15 minutes, then at 375ºF for 45 minutes.

Here are a series of photos as proof:

20160903_130850 20160903_131602 20160903_134810 20160903_135319 20160903_140409 20160903_140916 20160903_143151 20160903_151725 20160903_152112 20160903_152413 20160903_152444 20160903_162654It took me two and a half hours to make (thanks to not having the right kitchen tools), and another hour on top of that to bake.

Some things I learned:

  • Brushing egg on pastry makes them look awesome after baking.
  • Choosing the smallest apples is a dumb idea when you don’t have an apple corer or a proper peeler.
  • Flattening a butter-based dough is a lot of work when you don’t have a rolling pin.  A lot of work.  It’s, like, an I’m-never-doing-this-ever-again level of work.

The pie is cooling right now. If I never make another blog post, that probably means the pie turned out to be poisonous.


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