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 😉