Classic Apple Pie

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Ever since we went

apple picking

a couple of weeks back, I've been trying to come up with creative ways to use up the rather excessive amount of fruit we have in our kitchen - in spicy slaws, added into pancakes, and baked into breads. I also decided it was finally time for me to tackle my first apple pie. I had never baked one by myself before, mainly because it's not one of my all-time favorites (I usually find the insides mushy and overly sweet), and all of the peeling sounded like too much of a chore. But when I found

a recipe

that seemed to tackle all of my concerns, I knew I had to give it a try. It combines two kinds of apples and turned out so well that I ended up eating it cold for breakfast each morning for the last week.

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P.S. A trick I learned from my mom: a great way to update your pie crust is to cut out little shapes with a cookie cutter (in this case, I used a maple leaf), and then place the shapes back onto the crust to give it a third dimension.