I guess it's safe to say I am one of the worst bloggers that bloggers have ever seen. I'm sure I could easily line up my list of excuses ranging from being a junior in college, to having a life, to just being plain old forgetful but that doesn't change the fact that I'm still here, I still love to cook, and I will still be sharing my love with everyone who is willing to read this.
I go to one of the greatest universities in the country, where we are profoundly known for several different things - one of them, I am most proud of. I go to a school where we spend half our academic year, working to help find a cure for pediatric cancer. Penn State THON one of the first reasons why I love my school as much as I do. There is nothing bigger in my life than philanthropy, and as I sit here trying to describe to you THON - I already have tears in my eyes (#sappy). I was honorably selected this year to be a member of a Finance Committee (shout to my FINEants) and for my very first not-Indian thanksgiivng, we had a potluck.
What could be more thanksgiving than apple pie? But really, what is more thanksgiving? So I looked up some simple recipes, and kind of eye balled my own measurements and threw this bad boy together... and it turned out pretty well for my first apple pie!
Ingredients
4 medium sized Granny Smith apples
3 tablespoons cinnamon
1 tablespoon nutmeg
9 tablespoons sugar
1 stick butter (total)
1 cup all-purpose flour
Preheat your oven to 350 degrees, please. Then dice up your apples, however you want them to be. I chose to do small dices, you could do slices, medium dices - anything you want. Just remember, the bigger the pieces the longer it is going to take to soften up in the oven. Melt about 3 table spoons of butter and in a bowl throw together the cinnamon nutmeg and sugar and add in the butter. Pour this mixture over the apples and mix it around. Enjoy that smell, just embrace it, because it is glorious. In your pre-bought pie crust, neatly place the apples. Try to keep it even as it will help in the timeliness of the cooking process.
Pop it in the oven preferably on the lower shelf, set your timer for about 12-13 minutes and check the apples for softness. You want them to still have a little crunch because you will still have your buttery topping to place on top which will allow the apples to keep cooking. While your pie is in the oven, start up on your buttery topping.
In a bowl, add in the flour and make sure you are keeping watch. You may have to lessen it a little bit if you don't want a lot on there. Melt your butter and using your hands, mash the flour and the butter together. Again, you may need to keep an eye how much more or less butter you need. Mix it around and add in your sugar; the whole mixture should be fairly crumbly but able to hold shape if you were to just grab a handful and ball it up.
Check your pie! Don't let that crust get too brown, and take the pie out and sprinkle your topping on top. Let it be as even, or uneven as you want - whatever works for you. Pop the pie back in the oven, this time TOP SHELF! Get some browning action going on, and about 8-10 minutes later - you'll be smelling the amazingness of a homemade apple pie.
Feel free to serve with vanilla ice cream, whipped cream, or even cool whip or just by itself which is also pretty damn delicious.
I go to one of the greatest universities in the country, where we are profoundly known for several different things - one of them, I am most proud of. I go to a school where we spend half our academic year, working to help find a cure for pediatric cancer. Penn State THON one of the first reasons why I love my school as much as I do. There is nothing bigger in my life than philanthropy, and as I sit here trying to describe to you THON - I already have tears in my eyes (#sappy). I was honorably selected this year to be a member of a Finance Committee (shout to my FINEants) and for my very first not-Indian thanksgiivng, we had a potluck.
What could be more thanksgiving than apple pie? But really, what is more thanksgiving? So I looked up some simple recipes, and kind of eye balled my own measurements and threw this bad boy together... and it turned out pretty well for my first apple pie!
Ingredients
4 medium sized Granny Smith apples
3 tablespoons cinnamon
1 tablespoon nutmeg
9 tablespoons sugar
1 stick butter (total)
1 cup all-purpose flour
Preheat your oven to 350 degrees, please. Then dice up your apples, however you want them to be. I chose to do small dices, you could do slices, medium dices - anything you want. Just remember, the bigger the pieces the longer it is going to take to soften up in the oven. Melt about 3 table spoons of butter and in a bowl throw together the cinnamon nutmeg and sugar and add in the butter. Pour this mixture over the apples and mix it around. Enjoy that smell, just embrace it, because it is glorious. In your pre-bought pie crust, neatly place the apples. Try to keep it even as it will help in the timeliness of the cooking process.
Pop it in the oven preferably on the lower shelf, set your timer for about 12-13 minutes and check the apples for softness. You want them to still have a little crunch because you will still have your buttery topping to place on top which will allow the apples to keep cooking. While your pie is in the oven, start up on your buttery topping.
In a bowl, add in the flour and make sure you are keeping watch. You may have to lessen it a little bit if you don't want a lot on there. Melt your butter and using your hands, mash the flour and the butter together. Again, you may need to keep an eye how much more or less butter you need. Mix it around and add in your sugar; the whole mixture should be fairly crumbly but able to hold shape if you were to just grab a handful and ball it up.
Check your pie! Don't let that crust get too brown, and take the pie out and sprinkle your topping on top. Let it be as even, or uneven as you want - whatever works for you. Pop the pie back in the oven, this time TOP SHELF! Get some browning action going on, and about 8-10 minutes later - you'll be smelling the amazingness of a homemade apple pie.
