Episode 5: Apple Pie

Part 2 of 2. Get out your pie crust and let it warm up a bit. It's really tough to roll straight out of the fridge. (Especially if you can't use your rolling pin and need to use a vinegar bottle.)

When I made this pie I used organic Fuji apples that I picked out at the farmer's market the day before. I like the skins so I don't peel my apples for pie. Most recipes call for peeling apples though. It's up to you. Also, Fujis are pretty sweet so you don't need as much sugar as when you bake with Granny Smiths or some other cooking apples.

No eggs in apple pie either so taste after each step! Well, maybe don't taste the all-spice. But everything else is YUMMY!

What you need:
1/2 cup of brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
6 cups of thinly sliced apples
1 pie crust (See Episode 4.)

Put your apples in a bowl. Throw on all the other ingredients and stir well. Put your apples in a pie plate. Roll out your pie crust and put it on top of your pie. Use a fork to poke in as many holes as you want. Place it on a baking sheet. Put in a 375 degree oven for about 50 minutes. If your pie has neat edges, cover them with foil for the first 25 minutes of your baking. When your crust is golden and your pie is bubbling take it out of the oven. Serve it warm with ice cream or eat it cold. It's so yummy! I ate three pieces of this pie!