Apple Pie_2

Nothing screams early fall like apple pie, and apple picking of course! Nany and I have started a yearly apple-picking tradition where we pick a random weekend in September and head out to the apple orchard. Once we’ve collected more than enough apples, we drag them back to her house to create a mouth-watering dessert –with the help of her mom of course– for everyone to eat after lunch. This year, we took a special guest with us, we’ll call her Zee, and we had a fabulous time. Of the three of us, she was the one who wasn’t afraid to climb into, yes into, the trees to pick out the very best apples.

Once we got back, Nany’s mom made us an amazing brunch with none other than my favorite food, falafel. I’ll have to get her recipe and try it out sometime.

After lunch, we got to baking. Our dessert of choice this year was apple pie, with a lattice top. I admit it, we took a little shortcut by using Pillsbury pie crusts. But that’s only because we ran out of time and were more concerned with trying to perfect the lattice top than making pie crust from scratch. I really believe that when you cook, not everything has to be completely homemade for it to be delicious. Sometimes, shortcuts are needed.

Nany, Zee and I watched and re-watched this video on how to create a lattice-top and it took the three of us to get it right. The end result was perfection.




Apple Pie


Homemade Apple Pie


  • 1 box Pillsbury Pie Crusts
  • 8-9 Small Green Apples
  • 2 cups Light Brown Sugar
  • 1 ¼ teaspoon Cinnamon
  • ½ of a whole Nutmeg, grated
  • 1 Egg White
  • 2 teaspoons Corn Starch


  1. Peel, pit, and slice the apples
  2. Place the apples in a medium-sized pot, add the brown sugar, cinnamon and nutmeg, then heat on high
  3. After 10 minutes, turn the heat down to low
  4. In a small bowl mix together the corn starch with 2-3 teaspoons water
  5. Pour the corn starch over the apples and boil on medium-low for 5 minutes
  6. Allow the mixture to cool for 15 minutes
  7. Preheat oven to 425 F
  8. Once the apples have cooled, begin by unrolling one of the crusts into a deep pie dish and pressing firmly into the bottom
  9. Spoon the apples onto the crust. You can fill the pie as much as you'd like. The thicker, the better
  10. If you choose to do a lattice top, follow the instructions in the above video, otherwise, unroll the second crust on top of the apples and cut small openings with a sharp knife and press the edges together
  11. Brush the crust with egg wash [ 1 egg white mixed with water]
  12. To prevent burning the edges, cover the outer edges of the crust with aluminum foil and remove after 20 minutes of baking
  13. Bake for a total of 45 minutes
  14. Serve with vanilla ice cream
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Photos from our apple picking adventure


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