A little over a year ago I published a pretty raw and vulnerable post about my journey and recovery from disordered eating behaviors that I disguised as a story about peach pie. Like most women, my body and I have not been on the best terms for most of my life, but when stress from college triggered four years of anxiety, a whole host of issues cropped up in my late teens. Fortunately, through a lot of hard work, I have felt really good for about a year now and see no signs of turning back.
At the time I wrote my story I had no plans of becoming a food blogger or pursing a nutrition-focused path, but as soon as I hit publish I realized what a massive role food has played in my life. You can read more about my story on my original post.
As I write this, I am on my final day of my first Whole 30, which is also my first true attempt at a “diet” or “cleanse” since shit hit the fan at the beginning of college. As I sit in my favorite coffee shop, I’m happy-sobbing into my Americano because I realize I made it 30 days “restricting” myself without once feeling like it was a desperate attempt to reshape my body.
Everything I ate in the past 30 days was simply to fuel my body in the truest form of self-love. I didn’t turn to Ben and Jerry when I was sad (those men never treated me right) and I didn’t reward myself with a plate of pasta after a successful workday. Instead, I cooked myself a fresh and healthy meal for breakfast, lunch, and dinner, which (surprise!) is the most amazing way to wind down after a long day.
Tomorrow I’m baking another pie. In part to celebrate my little victory, in part because it sounds delicious. Next week I plan on sharing my entire Whole 30 experience, but right now we celebrate!
Now, Just for fun- and in the spirit of being more transparent- I’m finally sharing my secret pie recipe with you all. Peach will always be my personal favorite, but this weekend I’m whipping up an apple pie in celebration of the first day of fall. The crust is the most important part anyway, so feel free to change it up however you like. Enjoy.
For the crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup butter (cubed and frozen)
- About 1/4 cup ice water
For the filling:
- 3 tablespoons of unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon, or to taste
- 1/8 teaspoon nutmeg, or to taste
- 5 granny smith apples, peeled, cored, and sliced
- 2 teaspoons cornstarch
For Pie Crust
- In a large bowl, combine flour, sugar and salt.
- Using a pastry blender, pulse in butter until mixture resembles coarse crumbs.
- Add the ice water a tablespoon at a time until the dough can form into a ball
- Flatten the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
I like to precook the apples in my pie since they break down so much during cooking. By cooking the filling ahead of time, you will know exactly how much you need to fill your pie pan!
- Melt the butter in a saucepan over medium heat
- Add sugar, brown sugar, cinnamon, and nutmeg and stir to combine. Fold in apples.
- Cover and cook until apples soften, about 5 minutes.
- Add cornstarch to apple mixture and let cool in the fridge for at least 30 minutes or until you’re ready to assemble your pie.
Once your crust and filling are chilled it’s time to assemble!
- Preheat oven to 425
- Roll out dough on a floured surface to about 1/8 to 1/4 of an inch. Place into pie pan, leaving about a half an each draping over the sides. Of often use pie weights to pre-bake my bottom crust for 10 minutes, but if you’re impatient, don’t worry. I just like my pie on the crispy side!
- Using a slotted spoon, add chilled filling to crust. Add the top crust in a style of your choosing. I learned how to prepare a lattice crust from this simple article.
- Brush pie with an egg wash and sprinkle with corse sugar, if desired. Cover edges with tin foil so they don’t burn.
- Bake apple pie in preheated oven for 25 minutes. Then reduce heat to 325 and bake for 40 more minutes, or until filling starts to bubble and top is golden brown.
- Remove pie from oven and let cool on a wire rack for at least two hours to allow filling to set and prevent running.
What’s your favorite fall pie? Let me know in the comments!