Published via Ecency

Very early this morning, I headed to the nearby wild apple tree. The ground was squishy and wet as I walked with anticipation, thinking there would be lots of red apples ready to be picked and that they must be perfectly ripe. I was looking forward to baking a delicious apple pie!

When I reached the area, I tried to locate that tasty apple tree; my landmark was that it was right behind the hawthorn and acorn trees.

I squeezed through the overgrowth and found this apple tree bearing plenty of super tasty fruits!

And Yes, they are ready!

This apple tree grows wild along the public footpath that hardly anyone passes. It is hidden in the middle of other trees, and no one dares to pick from it! It produces the best-tasting apples I have ever had—better than the store-bought ones.

It's fruit are tart yet sweet at the same time, crispy and juicy, with a pleasantly strong apple smell.

Most people seem not to be bothered about picking wild apples; most trees I see have apples that fall on the ground.

Apples are nutritious fruits, and picking them from the wild guarantees that they do not contain pesticides or preservatives that could harm our health- they also kill our gut's microbiome.

Apart from their nutritional value, apples can be made into many recipes, including apple pie, apple crumble, apple cider, apple vinegar, apple wine, apple jam, and many more!

I gently picked the apples by twisting and lifting them upward to avoid damaging them; bruised apples do not keep well.

I filled my basket to the brim. I left the over-riped ones to nature!

I picked enough to make a few pies for family and friends!

I could feel its weight as I walked back.

As soon as I reached the kitchen, I needed to work; I wanted to process them while fresh.

Here's how I made the delicious Apple Pie:

I first gather all the ingredients

For the Pie Crust:
2 cups all-purpose flour (250g)
14 tbsp unsalted butter (cold, cubed) (200g)
2 tbsp sugar (25g)
1 tsp salt (5g)
¼ cup ice-cold water (60ml)

For the Apple Filling:
6-7 medium apples (Granny Smith or a mix), peeled, cored, and sliced (about 1kg)
½ cup granulated sugar (100g)
¼ cup brown sugar (50g)
3-4 tbsp corn starch (30-40g) (plain flour can also be used).

2 tsp ground cinnamon (5g)
½ tsp ground nutmeg (optional) (2g)
1 tbsp lemon juice (15ml)
1 tbsp unsalted butter (15g for dotting)

For the Egg Wash:
1 egg
1 tbsp milk (15ml)

Instructions:

For the Crust: This can be made two days prior to baking to save time.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, salt, sugar, and cold butter, or you can use your hands to work the butter into the flour until the mixture resembles coarse crumbs. Make sure your hand is cold to avoid melting the butter.

Gradually add the ice water, a tablespoon at a time mixing just until the dough starts to come together (it should not be too wet).

Wrap in plastic wrap, and refrigerate for at least 1 hour.

For the Filling:

Prepare the Apples: Peel, core, and chunk the apples. Place them in a large bowl and toss them with lemon to avoid browning.

Add the granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, salt, and flour to the apples. Toss everything to coat the apples well.

Set aside for 30 minutes and let the juice seep out.

Strain and heat the juice gently to thicken a bit and mix it back to the apple; the flavor is distributed nicely and it adds volume to the pie.

Assembling the Pie:

Preheat the Oven: Preheat your oven to 425°F (220°C).

Divide the dough into two, one for the bottom and one for the lid.

Roll Out the Dough: On a lightly floured surface, roll out one into a 12-inch circle.

Be generous with dustings to avoid stickiness.

Carefully transfer it to a 9-inch pie dish, allowing the edges to hang over.

Add the Filling: Pour the apple filling into the pie crust.

Dotting the apples with small pieces of butter.

Roll out the other half and cut some strips using pizza cutter.

Peel the strips gently.

You can also braid or cut out decorative apple/leaves.

Weave the strips on top.

Trim any excess dough and crimp the edges to seal the pie.

and add cut-out decorations, like autumn leaves or apples.

Egg Wash & Sugar:

Beat the egg and milk lightly, and brush it over the top crust.

Sprinkle coarse sugar if desired.

Bake the Pie:
Bake at High Heat: Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes, until the crust is golden brown and the filling is bubbling.

Done!

Cool: Allow the pie to cool for at least 2 hours before slicing to let the filling set.

Freshly baked apple pie with a lattice crust is a comforting blend of warm, sweet, and spiced flavors wrapped in a flaky buttery crust.

The apples softened, releasing their natural sweetness with some tartness. The lemon juice added tanginess and brightened the flavor, and the sugar melted into a sweet syrup that coated the apples!

While the light crust is flaky and golden with some crunchiness and so buttery that it melts in your mouth, a little bit of saltiness balances the sweetness of the filling.

It can be topped with vanilla ice cream, or a topping of your choice, such as custard or whipped cream, would pair well.

With each bite, you experience a buttery crunch, a sweet and tangy taste, and warm hints of nutmeg, cinnamon, clove, and caramelized apples. A cozy treat that warms you from the inside out!