Monday, May 13, 2024

Today is National Apple Pie Day!

While any day is a wonderful time for apple pie, today is actually National Apple Pie Day, so let's look at some fun facts about one of our favorite pies and then I'll share my favorite recipe for apple pie. Did you know . . .

  • Apple pie has been enjoyed for centuries and is believed to have originated in England.
  • Apple pie became a patriotic symbol during the war, reinforcing its status as an American classic.
  • There are 7500 varieties of apples grown world-wide.
  • During the 18th and 19th centuries, it was common for Americans to enjoy a slice of apple pie for breakfast.
You will find more apple pie fun facts at this link - you might share some with the children you love!

Now, for my favorite Apple Pie recipe -

  • 1 cup unsalted butter, melted
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups plus 2 tablespoons flour (gluten free flour works as well)
Combine and Preheat the oven to 325°F (163°C). Spray olive oil on the bottom and sides of a 9×13-inch glass baking pan (do not use metal). Set aside. Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even.
  • 3 pounds apples - use your favorites, I like Granny Smith, peel and slice about 1/4 inch thick.
Cover your crust with a nice layer of apples and sprinkle with cinnamon.
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1/3 cup packed brown sugar
  • 1/2 cup oats
  • 1/2 cup butter, cut into eight tablespoons - at room temp.
Mix cinnamon, salt, sugar, and flour. Cut in butter and add oats. Put on top of the apples. Bake in a 375 degree preheated oven for 30 minutes. Reduce heat to 350 degrees and bake 45 to 60 minutes longer - until apples are soft. You may need to place foil over top of pie for last 30 minutes so it doesn't get overdone.

Top with vanilla ice cream and enjoy!

No comments:

Post a Comment