Fun Baking Recipes for Mothers and Daughters - Apple Pie

For moms looking for ways to connect with their daughters and create more memories, baking is a genius way to spend some quality time together. You’ll have a mutual project to work on together and of course, a sweet reward at the end that definitely keep her engaged no matter what age she is. The great thing is, this is something that works for daughters of almost any age - as long as they’re old enough to pass you ingredients in the kitchen and to stir some batter or dough, baking is a great mother daughter bonding activity. An added benefit here is that not only will you be creating memories, strengthening your mother-daughter bond and even starting some family traditions; you’ll be teaching her a valuable life skill that she can carry on with her for years to come. Showing her how to bake also opens up a template for her that sets the foundation for future creativity! Once she gets the basics down, as she gets older, she’ll start modifying existing recipes and start creating her own. And of course, who doesn’t love freshly baked treats? It’s a win - win ….. Win - win situation across the board. So roll up those sleeves and start baking!

Apple Pie

Ingredients

CRUST
2 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup cold Butter, cut into chunks
6 to 9 tablespoons cold water
FILLING
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, cored, sliced 1/4-inch
1 tablespoon Butter
1 teaspoon sugar

Directions

1. Combine 2 1/2 cups flour, 1 teaspoon sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture becomes coarse crumbs. Stir in enough water with fork just until flour is moistened.
2. Divide dough in half; mold each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
3. Heat oven to 400°F.
4. Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pie plate; set aside.
5. Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.
6. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
7. Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.