This week marks another challenge of Project Tasteless. Remember when I cooked meatloaf naked? Well, this time around, we’re talking “Girls who eat their feelings”.
So, other than busy with school work, how am I feeling these days? I’ll give you a hint: giddy & with butterflies in my stomach. Figured it out yet? That’s right kids — I’ve got a crush! I’ve found myself a nice, sweet, Texas boy – an American classic. I’ve been walking around with a warm, fuzzy feeling inside. I also happen to associate these warm, fuzzy feelings with another American classic: Apple Pie.
So I stocked up on butter and got to work making “This Boy Makes me Feel All Warm and Fuzzy Like An Apple Pie” Pie (which is actually my Great Great Aunt Nell’s recipe I’ve made my whole life.
I decided that if I was going to whole hog and eat my feelings, I might as well go whole hog on the pie and do it 100% from scratch. I decided against the store-bought pie crust and braved making it on my own. My Aunt Josette, a chef, had confidence in my pastry skills, but I’m sad to say my own mother did not. But I persevered and made what is, in my opinion, perfect pie crust (I used this recipe from King Arthur Flour).
The key to my family’s apple pie, and what makes it unique from any other pie I’ve eaten, is the use of sweetened condensed milk!
(Shout out to my friend Mary for humoring me & playing photographer!)
When you make the pie crust, it makes 2 so you’re going to want to roll out the top pie crust to cover the apples. How you design this is up to you, but if you use a straight up pie crust make sure you cut some vents into it or use a pie bird! I decided that this guy was worth the “go big or go home” attitude and went for the lattice. 20 minutes and a lot of awkward dough later, I ended up with a semi-normal looking design!
Now you’re ready to bake at 350* for 45 minutes. Be sure to line the edges with aluminum foil for the first 35 minutes so they don’t get too brown!
“This Boy Makes Me Feel All Warm & Fuzzy Like Apple Pie” Pie
For this pie, you’ll need 2 pie crusts (I used this recipe which makes 2!)
3 baking apples (Braeburn or Granny Smith are the best), peeled and sliced thin
3/4 cup sugar
1 tsp vanilla extract
2 T cornstarch
1/2 can Eagles Brand Sweetened Condensed Milk
1 egg (for egg wash)
4 tsp butter
Once you have one crust lining a buttered pie pan, place the sliced, peeled apples in the crust. Dust with a few shakes of cinnamon. In a separate mixing bowl, combine sugar, vanilla, cornstarch, and the condensed milk — do not be tempted to add more than 1/2 the can, it will be too runny! Once that is all mixed up, simply pour it over the sliced apples and cover with the 2nd pie crust, using whatever design you choose (be sure that the top crust has some vents!). Beat up an egg to make the egg wash and brush it on the exposed crust. Cut the 4 tsp of butter into small chunks and drop onto the top of the pie crust. Line the edges of the crust with aluminum foil, and be sure to remove it 10 minutes to the end of baking! This bakes for 45 minutes on 350*. There you have it, perfect apple pie! Now go eat your feelings!