The apple of your pie

The apple of your pie

With pie season in full swing, there’s no better way to ensure success than with the best tips and recipes available. 

Keys Cafe & Bakery Woodbury bakery manager Kari Mueller has a few notable pointers up her sleeve. “If you are making several pies for gifts or to bring to the office, you can always make them ahead of time and freeze them,” Mueller says. “They bake just as nice from frozen, and sometimes it can be a time saver.” All you need to do is bake them on rotation, let them cool and box each as you go, Mueller says. 

If you’re not the baking type, Keys Cafe takes orders over the phone or in person for Thanksgiving pies from November 1-18. The cafe offers around 20 different types of pies any day of the year, with a few more mincemeat pies available around Thanksgiving. Pies are typically $15-$16. 

And how about a recipe straight from the pros? We’ve got you covered. 

Classic Apple Pie

Makes 2 pies. 

Choose whatever pie crust you desire, whether it’s store bought or scratch-made. 

Then, mix together:

2 c. white sugar

1 c. brown sugar

½ c. flour

2 tsp. cinnamon

¼ c. cornstarch

1 tsp. nutmeg 

Pour the apples into the crust. Pour the sugar mixture over the apples, and top it with your second crust. “Crimp edges, spread half and half over the top with a pastry brush, and then top with white sugar and a sprinkle of Sugar in the Raw,” Mueller says. Bake the pie at 325 degrees for 45-60 minutes “until juices are thick and the color of the pie is golden brown.”