Deep Dish Apple Pie

 

After visiting the orchard we made 3 different apple recipes, an apple pie, an apple tart and mini rosette apple pies. Today I am sharing the first with you and later this week I am posting the tart & mini swoon worthy rosette pies! This was my first time EVER doing lattice work and Ella’s too I guess we could say and I think we made a great team. Baking during the week while Noah naps seems to be a tradition now that I am loving so much, it gives Ella and I some solid quality time together and she truly loves the kitchen like her parents. This recipe is super easy and I decided to use my deep pie dish this time around which was a hit, bon appetit. xo

Ingredients

Pie Crust (homemade or packaged – whatever your fancy or time permits of course)

1/2 Unsalted Butter

1 Cup Brown Sugar

1 Tbsp Baby Brain Organics Kids

1/4 Cup Water

10-12 cored, peeled & sliced apples (freshly picked = extra yummy!)

Melt the butter in a pan and stir in the baby brain organics, water and brown sugar and bring to a bubble. Stir in the apples and stir over the heart for 2 minutes.

Press your bottom crust into your pie dish and scoop your apples on top (do not pour the sugar & butter mixture in with it). Cover your apples with your lattice pieces and once finished pour your sugar mixture over top of the lattice letting in fall inside onto the apples. Use a basting brush to generously brush the mixture over every piece of lattice.

Bake for 15 minutes at 400 degrees then lower the temperature to 350 and continue baking for 40-45 minutes.

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