My first apple pie! Well, actually, my first pie. Period. I "married" 2 recipes because one has a shorter list of ingredients, while the other looked like it will result to a more flavorful pie filling.  My first apple pie! Well, actually, my first pie. Period. I "married" 2 recipes because one has a shorter list of ingredients, while the other looked like it will result to a more flavorful pie filling.

My first apple pie! Well, actually, my first pie. Period. I "married" 2 recipes because one has a shorter list of ingredients, while the other looked like it will result to a more flavorful pie filling.

The apples and oranges I bought the day before Christmas are starting to go and I’m loathe to throw them away.  I could see that my priority were the apples, so I decided to make an apple pie.  Because I also want to start on the oranges, I used one (1) orange instead of half a lemon.  Also, as I do not want to go out and get the ingredients required by the recipes I got off the ‘net, I substituted Eggo’s for the required brown and white sugar, and Hungry Jack’s pancake mix for the corn flour. I omitted nutmeg because, well, I don’t have any.  Despite these “liberties” I took, the pie came out quite well.  It looks great AND tastes great!

Here are the ingredients I used: (BTW, I use dining teaspoons/tablespoons for measuring)

2 green apples, cored, peeled, sliced thinly
4 red apples, cored, peeled, sliced thinly
1/3 teaspoon ginger powder
2 tablespoons cinnamon powder
1/4 teaspoon salt
5 tablespoons Eggo’s buttery syrup
juice of 1 orange
1/2 cup butter, unsalted, sweet, creamy
3 tablespoons Hungry Jack pancake mix
1 box (2 pieces of crusts inside) Pillsbury crust, 9″

1.  Mix the juice of one orange with the cinnamon powder, ginger powder, salt, and Eggo’s.  Beat lightly with a fork to mix them well.

2.  Drop teaspoonfuls to the layers of apples as they are sliced. Coat the apple slices well with the mixture. Let stand for about 5 minutes.  The original recipe called for 2 hours but I figured since it took me more than an hour to finish peeling, coring, slicing the apples, I could get away with 5 minutes.

3.  Line the pie baking plate with a crust.  Cut the other crust into strips for the top crust.

4.  Spoon the apple slices into the pie crust, making a bit of a mound in the process.  Make sure that the juice is strained from the apple. Put the strips of crust on top of the apple mound in a lattice pattern.  Chill it while the syrup is being prepared.

5.  Microwave the butter until just melted.  Mix in the pancake mix to form a paste; then, pour in the juice strained off the apple slices.  Whisk gently with a fork.  Once mixed to a smooth consistency, microwave the mixture for about a minute, then, pour slowly on top of the pie.  Make sure that the mixture does not run off or spill over the sides.

6.  Chill the pie while the oven is being preheated to 425F.

7.  Bake for 15 minutes at 425F.  Then, lower the temperature to 325F, and bake for another 35-45 minutes.

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