My first apple pie
I don’t know exactly how long the apple pie baked in the oven. Like I said, it’s my first apple pie and this was very much an experiment. I just checked how it was doing every ten minutes or so and when the top looked nicely browned, I turned off the oven. I let the baked apple pie cool in the pan for about an hour. To be more precise, I partially opened the oven door while we had dinner. Ummm… actually, I let it stay in the oven so that the cats couldn’t reach it while we ate.
After dinner, I took the pan from the oven, placed it on the table and let it cool some more while I took a shower (the husband and the kids did the cleaning up — it’s only fair, I already did the baking and the cooking).
The apple pie was still warm when I sliced it.
Pretty good experience. Pretty good apple pie for a greenhorn.
I’m really getting to love baking more and more each day. 
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congratulations! i can see you’re really into baking now. I too resolve to get more into baking after this bakeshop tried to sell me a microscopic piece of brownie for 10 bucks! Gad! And really…the quality of baked goods just keeps deteriorating. Again, congratulations…the pie sure looks good
Yum, looks good! I’ve also been trying to figure out what to do with all the apples left over from noche buena.
I’ve tried apple pie with rum before (I think the apples were soaked in rum) — yummy too.
I just started to appreciate baking myself and only recently learned a few of the terms. The type of crust you made was a “pâte brisé” (literally: broken paste). After dieting & starving myself a couple of weeks, I’ll venture into creating the more richer, heavily buttered “pâte feuilletée” or puff-pastry. I started with apples, too. But reaching back to my filipino roots, I’ve been experimenting with fruits traditionally found in the Philippines. For example, mangos and jackfruit (truly amazing together!). If you can suggest other amazing fruits and combinations, don’t keep it to yourself! Post it on your blog! And, don’t forget the world of savory tarts!
hello connie,
happy new year to you and your family!!! i check your web site every single day. and not just once a day..during my breaks at work..i don’t get much needed break at home with 2 kids (5 and 3) anyways..im here in cleveland ohio..i also show your website to my officemates and being a proud filipino i always brag about our food and everything we filipinos do..anyways..my officemates (they’re all americans) are so curious what kind of camera you use..you took really good pictures of your dish..they said it’s like looking at a cookbook..
hope you don’t sharing it to us as much as you share your yummy recipes..
keep up the good work and God Bless Your family..
i miss home myself
darlene
ps you can directly e-mail me back through my email ad..thanks
some correction on my previous comment on the second paragraph…
i meant “hope you don’t mind sharing”
congrats connie for your first apple pie…. really looks yummy. i wish i could also bake, but am not really into baking. i love cooking and i’ve tried several of your recipes with a little add and minus on some of the ingredients but i should say it still turned out delicious. my partner loved the braised pork spare ribs that i made for lunch but turned out “pulutan” instead and left us very little for lunch. heheheh
so, we will be expecting more baking recipes here, eh?
btw, Happy New Year to you and your family
Thank you, all. And a Happy New Year! I’m still in 7th heaven over the apple pie which is almost gone as I type this.
Nadia, re “the quality of baked goods just keeps deteriorating”
Oh, you said it! How true, how true! “Bakeshops” passing off as cheesecake those gelatine-extended whatchamacallthem. And they charge so much.
Rowie, rum-soaked apples sounds wonderfully decadent! Type ko!
Rico, my daughters and I are making a mango pie tomorrow and a buko (coconut) pie after that. My husband also suggests fresh mangoes with canned peaches. But I also want to make brazo de mercedes and chocolate eclairs and chocolate mousse… and banana cake with pili nuts
We’re all so excited! And, yes, of course I will be posting everything.
Darlene, oh, I do remember what it was like when my kids were 5 and 3. I understand about not getting enough rest.
I use a Canon EOS 350D.
Wonderful little gadget.
Talking about “proud Filipino”, Pinoy Cook is in the New York Times, second time around if I remember correctly. I don’t really collect press mentions but I really feel good about this one. Almost as good as the Gourmet mag April 2004 article.
Hi Brenda. Yes, more baking. Not necessarily less cooking, of course. But I’m veering away from politics more and more every day.
Hi Connie!
I was the one who suggested the addition of lard into the pie crust mixture. For my savoury pies like pork pies and beef pies, I add bacon lard or pork lard (rendered with the pork skin that I baked for my homemade chicharon).
Another suggestion for the apple pie is the cooking of the apples before you bake them. I cook my apple pieces in a pat of butter then I add 1/4 cup of brown sugar, a tsp. of cinnamon and 1/2 tsp. of ground nutmeg. I cook the apples for about 20-25 minutes. This prevents shrinkage of the pie and makes for a more flavorful filling.
I gave away apple pies as our Christmas presents for my hubby’s co-workers/boss and our friends. I’m glad you discovered the joys of a homemade apple pie fresh from your oven.
Doddie
So, it was you, Doddie! LOL I was searching the entries since I couldn’t remember under which recipe it was posted.
When the apples are pre-cooked, they render juices, right? So when you pour the cooked apples into the pie shell, won’t they soak the dough before going into the oven?
OOps Connie, I forgot one important ingredient – FLOUR! You need to add about 3 to 4 tbsps of flour when the apples are nearly done (about 20 minutes into the cooking time). The flour will soak up the juices and make for a very tasty thick sauce. Sorry for being such a doofus. I am glad you posted that question.
Doddie
I use lard in the pie crust in combination with butter or margarine. I usually get the lard from “chocolate lovers” . Anyway, one way that I know the apple pie is done is when juices bubble through the slashes. Have you tried eating warm apple pie with a cone of vanilla ice cream on the top? Just love the cold and warm flavors combined .
Happy New Year!!!! Few minutes left for new year to come here in Australia. 2 1/2 hours left in Pinas. Can’t wait! Still remember our traditions in Pinas..
That sounds really interesting.
I tried cooking apples in brown sugar first as what Doddie did so it would be mushy to put in pie. I would love to try yours and Rowie’s rum apple pie.
I’m looking forward for your more baking especially brazo de mercedes…want to learn that for my hubby n his family as they are big fan of sweets! I wasn’t allowed to prepare any dessert or meal when we were in NSW coz its only a wk, which just last wk.
Anyways more power! And more recipes for this coming new year! Happy Happy New Year to you and to your family!
Cheers!
apple pie a la mode, noemi? yeah, at bag of beans in tagaytay. love it!
Hi Hush! Well, it’s New Year here now as well. Warm, really, after the running to and fro to catch the fireworks. LOL Happy new year!
I tried your pecipe for “our First Apple Pie”and WOW it turned out great. Thank you so much
i just tried making my first apple pie today and posted it in my blog as “my first apple pie”. and then when i searched for that in google, i found out that you had this same post, diff recipe though. strike 2 now for similar blog titles. pls dont think im copying ur titles. maybe next time i should check if u had posted something similar first.