A few weeks ago, our awesome landlord delivered close to 25 pounds of apples to us from his garden.
Sweet, juicy, crunchy. Jeff took the majority of them to work to share and I used a few of them to make apple pie filling for the very first time.
The recipe I used came from Chocolate Moosey, and I was definitely pleased with the result. I put the filling in the freezer until I figured out exactly what I wanted to make with it. (It will separate during freezing so be sure to heat it up slowly to combine and thicken before using it.)
My idea of a perfectly proportioned pie is mostly delicious, buttery, flaky crust, with a little filling to accentuate that crust. I found THE best pie crust recipe by Aida Mollenkamp on Chow. The key to this crust is to use very cold butter and ice water. To accomplish this cut the butter into ½ inch cubes and freeze before using. The bits of butter are actually visible in the dough and melt in the oven to create the most delicious pie crust you've ever tasted. Freeze the butter, people. You'll be glad you took this extra step.
These little morsels are best served warm. They can be reheated to get that "fresh out of the oven" goodness. I plan to serve these with a nice scoop of vanilla ice cream alongside.