Apple Pie x Two Kids = 2 Layouts

For the past two years, our tradition is apple picking and then apple pie baking.  We freeze each kids' pies, one for Thanksgiving and one for Christmas.  It is a yummy recipe for French Apple Pie.  (I will share that too).  I used the same printed papers on these two layouts with a different style for each.  

   

They were both designed as double layouts but can be created as just a single layout.  

Here is another shot of my daughter's second page.   

Materials used:
American Crafts, Amy Tangerine - Orange You Glad
Bazzill - Sugar Cream (son's layout)
Bazzill - Tangerine Blast (son's layout)

I also used a brown that I had in my stash, but Java by Bazzill may be a good color choice.  My daughter's layout combined different orange/rust colors that I had, but there are other neutral choices that
would work with the paper like Bazzill - Butter Cream.  And maybe you have solid colors in your paper collection that have not had a use until now!


French Apple Pie
 (Betty Crocker)

Pie Ingredients:

• pie crust 
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• dash of salt
• 8 cups thinly sliced peeled tart apples (8 medium)

 Crumb Topping

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup firm butter

Heat oven to 425 degrees (no need to bake if freezing).  Mix sugar through salt in large bowl.

Stir in apples, turn into crust lined pie plate
Mix crumb topping ingredients until crumbly.
Top pie with crumb topping.
Bake 50 minutes, cover bake additional 10 min.

(If frozen do not defrost, bake unwrapped, 425 degrees for 15-20 minutes. Lower to 350 degrees and bake additional 50 minutes. Don't bake before freezing.)


Happy Baking!