Desserts/ Recipe

Ambrosial Apple Pie

Is your pie, Pi? Who cares…it’s seriously frickin’ delicious!
 
lattice crust
Oh, wait…first off, I should introduce myself. I am Kristy’s little brother, Michael. Or as Kristy introduces me, her “little big brother”, lol. I was asked to put together a guest post regarding a recipe for an apple pie that I made for her whilst visiting…like forever ago. 
 
To my sisters dismay, she learned that I am not only capable of making a mean apple pie, I am also capable of procrastinating with the best of ‘em. 
 
making homemade apple pie
Honestly though, it is somewhat intimidating to be posting something that many foodies will be reading and hopefully making, because let’s face it; you people take your food seriously man! Y’all make mouth-watering cuisine and I respect the dedication and talent that is involved. 
 
 I am confident however, that this apple pie will leave your eyes wide, it’s delicious and flavorly flirtatious. Best of luck resisting its flaky crispy crust, and tart caramel sweet filling. Like the sinful (calorie-ridden) lust of someone you know you should leave alone…you’ll be back for more! So, enough depravation of what you’re really craving and let’s get to it shall we…
 
…First off, preheat your oven to 425 F, with your oven rack situated in the center.

Ambrosial Apple Pie

Yield 1 pie

Ingredients

Perfect Pie Crust (The Body):

  • 1 Cup chilled Crisco shortening.
  • ½ Cup chilled butter.
  • 3 Cups all-purpose flour.
  • ¾ Cup ice cold water.
  • Apple filling (The Heart)
  • 5 Large Granny Smith apple.
  • 2 McIntosh Apples.

Smooth Caramel Butter Sauce (The Personality):

  • ½ Cup butter
  • 3 Tbsp. all-purpose flour
  • ¼ Cup water
  • ½ Cup white sugar
  • ½ Cup brown sugar
  • 1 ½ Tsp. cinnamon

Instructions

For Crust & Lattice:

  1. Cut Crisco, butter, and flour in together until the mixture resembles pea sized crumbs. Pour in the water and mix just until completely combined. Depending on the moisture content of your flour, you may now have to add a couple more tablespoons of flour, just until the dough is no longer sticky. Try not to over work the dough…pie crust is one area in life where flaky is a desirable quality.
  2. Divide the dough into two balls, one slightly bigger than the other (trying..not..to..make..joke…). Wrap each in plastic wrap and refrigerate for 20 min or so.
  3. Roll out the larger ball and line your 9” deep dish pie dish with the crust. Roll you’re your second ball and cut into 1 inch strips. If you are unfamiliar with making a woven lattice crust, check out youtube; there are many instructional videos and it really is quite simple.

For Filling:

  1. Peel, core and slice apples into ¼ inch slices.
  2. Layer the apples in the prepared crust dish until it is slightly mounded on top.
  3. Cover with your lattice crust, lacing the pieces as you go.

For Sauce:

  1. Heat butter in a sauce pan until melted; add in the four to make a paste. Mix in the water and both sugars and heat until boiling, stirring occasionally. Once boiling, turn down the heat and simmer for 5 minutes. Remove from heat and stir in the cinnamon.
  2. Pour the mixture on top of your lattice crusted pie, ensuring the caramel mixture goes not only in the lattice holes, but on the lattice as well. This will give it that crisp irresistible variation. Try not to let it pour off the side though…that would give it that burnt sugar variation, haha.
  3. Bake for 15 minutes in your preheated 425F oven. Turn the temperature down to 350F and continue baking for an additional 40 minutes or until the apples are tender. Allow at least one hour for the pie to cool.

 

 
 
brother and apple pie
Michael Gardner is a fabulous younger “big” brother. He currently attends college in Vancouver, B.C. for psychology and in his free time enjoys falling asleep in long baths, laughing and making poo jokes with his big sister and spending quality time with his family. When he isn’t in classes or making an ass out of himself, he is a master baker…
 
… thank you brother. heart you.
 

Join the Community!

ORDER YOUR COPY BEFORE YOU GO HUNGRY!

If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.

 

Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.

 

Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive recipes, and mouth-watering photographs for each and every dish!

 

Cook. Eat. Imbibe. Live. And repeat.

You Might Also Like

11 Comments

  • Reply
    Amanda @ Once Upon a Recipe
    January 14, 2013 at 10:21 PM

    Yay brother! This pie looks fabuloso! I wish my “little big brother” would make me a pie.

  • Reply
    FrugalFoodieMama
    January 16, 2013 at 2:13 AM

    Oh wow- this looks good! At first, I was a little skeptical when I saw he put the apples into the pie with no sugar or anything… then I saw that crazy yummy sauce! 😉 Very clever!

    • Reply
      Kristy Lynn
      January 18, 2013 at 12:11 PM

      yeah, he’s funny like that. you think “oh no. car crash” – and then BAM! He clevers the shit outta things 😉

      …jk michael – you are always clever.

  • Reply
    Alea Milham
    January 21, 2013 at 10:18 PM

    Michael’s pie looks amazing! I’ve pinned it to my dessert board on Pinterest.

    • Reply
      Kristy Lynn
      January 23, 2013 at 12:12 PM

      oooooh!! he’ll be so excited – thank you Alea!

  • Reply
    The 21st Century Housewife©
    January 22, 2013 at 12:13 PM

    Fabulous pie! You have a very talented brother 🙂 I wish I could make pies that looked that good. I like the idea of combining two different types of apples too. I’m going to pin this to try later, and share it on my FB page so lots more folks can enjoy it too!

  • Reply
    Christine Gries
    November 21, 2013 at 1:28 PM

    I made your pie last night. I have yet to try it but I will tonight, I am taking it to a dinner party. I follwed the instructions exactly but I had one issue. The sauce to pour on top came out REALLY thick. It wasn’t possible to pour it after simmering for 5 minutes. I ended up adding alot more water to thin it out until it was pourable. It still wasn’t very thin and ended up just sort of sitting on top of the crust (a little went thru the lattice holes but not alot :/). Did I do something wrong? Fire too hot while simmering? Too much flour? Your help it appreciated! Thanks, Christine.

    • Reply
      Kristy Gardner
      November 23, 2013 at 2:08 PM

      Hi Christine! I’ll ask my brother to respond properly since he is the pie expert. However, it’s my guess that it was a heating issue. Everyone’s stove elements are different and recipes really are a guide – it all depends on how hot your burners “burn”, so to speak. While mine might be less hot whilst simmering, yours may be hotter. Anyhow, I’ll ask him what he thinks though I’m guessing this is it.

    • Reply
      Kristy Gardner
      November 24, 2013 at 4:46 PM

      Hey Christine – here’s the answer, straight from the source (my bro):

      “You nailed it! Two smart cookies there. So, there is only one reason for a sauce like this to become too thick…yup, you guessed it, the heat was too high for too long. In a sauce with substantial sugar content, prolonging a higher degree of heat will result in something along the lines of chewy caramel candy, toffee, or fudge, depending on your variety of sauce. As soon as a sugar based sauce begins to boil, turn it down to a simmer, no large bubble should be forming any longer, or face having to try and shove chewy candy through the lattice into the pie.”

      Hope this helps!!

    Leave a Reply

    CommentLuv badge