Almost to the weekend! Whoop whoop!
I’ve got a delicious SWEET recipe for you today: homemade apple pie! My husband is a fantastic cook, and he spent Saturday night teaching me how to make his favorite dessert. I’m no Betty Crocker, so I always find homemade baked goods quite impressive. I’m all for rolling out some Pillsbury break-and-bake cookies, but homemade pie crust? Homemade PIE in general? Who has time for that?! It generally takes an act of God for me to whip up anything worth bragging about. Thankfully, he broke every step down for me, and made it much less scary. He will be sharing his skills with you, so get excited!
But first, let’s chat this week’s exercise.
Monday night: rest day
Tuesday night: swam 12 laps, different strokes. I love, love, love swimming laps and don’t get to do it often enough. The next place we move is just going to have to be closer to a pool!
Wednesday night: ran 2.44 miles, tested out my new shoes – more on that later!
Thursday morning: hot sunrise yoga, 1 hour. Confession: we were transitioning into Tripod Headstand, and I totally chickened out and skipped it, wah! There were only three of us in the class, and I was intimidated by the other two women! I know I can do a tripod perfectly fine, but darn those mind games! Either way, the class was a great workout and now I’m done for the day!
Ok, pie time!
How to Make a Homemade Apple Pie with Homemade Crust
Adam here, time for the important part of the blog…food. I was raised by fans of baked goods in a house that never had a shortage of desserts. Some of my favorite childhood memories involve stirring pots or cracking walnuts. A house that doesn’t have a lingering smell of delicious baked goods is just a building with some beds in it. I tell you this so that you understand my shock when Sarah told me that she can’t make a pie. My perfect diet is composed of 25% smoked meats, 25% bread, 15% fruit and veg, 35% baked goods (mostly apple and pecan pie). I haven’t been myself lately because of the lack of pie, so things needed to change. So here is how things go down in the Ingle house when the flour starts to fly.
First, we start with making the crust. Yes, grocery stores sell something that resembles a pie crust and has the ability to hold filling, but we’re not slackers. I’m pretty sure everyone who owns a house has a Better Homes and Gardens Cookbook, so we will use that crust recipe. It calls for shortening, but butter is also very good for a flaky crust. If you don’t have a pastry blender for the mixing of the flour, it is necessary to use your hands. Sarah was very apprehensive to get her hands dirty, but it is impossible to have a good crust without going about it this way. After the crust is made, rolled into balls, then put in the refrigerator, you can move onto the filling. I was especially craving apple pie so that is the route we took. As my sister/master baker mentioned, older cookbooks call for 100% Granny Smith apples because anything else would make the pie too sweet. Because this is SWEET miles, we used four Granny Smith, one Gala, and one Red Delicious. If you have Honeycrisp in your area, absolutely add one of those instead of the Red Delicious. Using a mandolin, or a very steady hand, slice the apples into ~1/4 inch slices and place in a large bowl. Toss the bowl with the spice/sugar/flour mix then set aside. While the apples marinate, roll out one of the balls of dough to no less than 12 inches. Once it is rolled out, transfer the dough to the pie pan and make sure all of the dough is touching the base. Fill the crust with the filling, and start rolling out the other ball. Roll it out to 12 inches and place on top of the pie. Make sure that you cut slits in the pie so it can breath and use a fork to push down the edges so it stays together. You will most likely have some dough left over, so you can be creative with what you make of it. After you are finished, brush the top with a light egg wash and put it in the oven. When it is all done, you can enjoy immediately with some vanilla ice cream (because it will be blazing hot and you need something to cool your tongue), or it is suggested to let it cool for at least an hour.
And there you have it! It’s as delicious as it sounds! And how cute is the SM he added for Sweet Miles?
What is your favorite pie? Have you ever made homemade pie crust? What was your favorite workout this week so far?
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