For the longest time, I was not a fan of pie. I would have just rather eaten a handful of berries or even a smoothie. But as I got older, I started to cook more and more for myself, and then I started branching out into new gastronomical territories. And then, once I discovered a wonderful pie crust recipe, I wanted to start baking pies.
So I started with raspberry pie, which I made back in Virginia with my family. It was really good, but I still wasn’t converted to pies. As I kept moving from place to place I would challenge myself to try pie whenever it showed up somewhere — potlucks, friend’s houses, etc. Slowly, I grew fond of pie.
Now, it’s 3 years later, and I’ve just made a delicious Autumn Delight pie. That’s what I call it, at least, but honestly, it’s mostly just apples. My landlady gave us a huge bag of apples the other day and I wanted to do something with them. So I whipped up a crust, mixed together apples, raw cranberry juice, cinnamon, nutmeg and maple syrup for a lovely, pink-tinted, maple-y pie filling.
Blind-bake the crust, fill it up, top it off with more crust, and bake for 30 minutes at 425 F. Easy as … pie!