Is that not a beautiful pie dish?  I am so thrilled to be the proud owner of this Emile Henry Artisan Ruffled Pie Dish that I baked me a pie.  An apple pie.  And it is yummy!

I started with a Pillsbury refrigerated pie crust.  I know, I know.  I had the best of intentions to christen this beautiful new plate with a homemade crust, but “real life” got in the way and Pillsbury was there.  The truth is, it’s a very good pie crust.  Not quite as good as homemade, but certainly good enough!

I used the Washington State Granny Smith Apple Pie recipe, which features a crumb topping.  I switched things up a bit and chose to make mine a two-crust pie.  I brushed the top with a simple egg wash (scrambled egg with a little water added) and then sprinkled the crust with some turbinado sugar (Sugar in the Raw) before baking.  The next time, though, I’ll use some Sparkling White Sugar instead, as I didn’t care for the finished look of the Sugar in the Raw.

Since this gorgeous new dish has put me in a pie-state-of-mind, Blueberry Pie is not far behind.

To the orchard!  (and beyond …)


Thank you to Laura, who pays very close attention 😉

0 thoughts on “Homemade Apple Pie (it’s all about the pie plate)

  1. Carol says:

    Oh yeah…we were supposed to go blueberry picking last week! (So sorry, my brain is nowhere to be found lately). I can go this week if you want…but let’s go early before the sun can melt us into little puddles!

    • Ann says:

      Thursday or Friday works for me, and earlier is better! (I want to get there before the snakes wake up 😉

  2. Teresa says:

    Cake, donuts, pie…you’re tough to keep up with! Glad you’re enjoying your well deserved summer vacation.

  3. Laura says:

    Yum! And you’re welcome. Also, I didn’t pay close enough attention – should’ve listened to your son who knew the exact right size you needed. He clearly has more pie-eating expertise than I do, but I plan to catch up quick.

  4. Lisa Keys says:

    you are one die-hard baker to turn on your oven in this heat. Try brushing the top of your pie with just the scrambled egg white (eliminate the yolk) and then sprinkle with sugar for a really pretty top crust

    • Ann says:

      I do my best work when the thermostat hits 90 degrees and above 😉
      Thanks for the pie crust suggestion, and for giving me yet one more reason to crank up my summer oven. Miss you.