How to make a pie from scratch

You’ve got to go to the grocery store.

You’ve seen that cute pie you’ve got at the grocery stores, right?

And then you’re thinking, “I’ll make a crust, and then I’ll make it myself.”

You want to know how to make that crust?

You’ve just got to know the basics of how to cut, shape, cook, bake, and slice.

There are a lot of great recipes out there, and the good ones are so easy to learn that you’ll never be tempted to try to make something your mom or grandma made for you.

But how do you make a homemade pie that is delicious?

And if you’re feeling adventurous, you can always try a pie made with apple pie crust, a recipe from the late 20th century, and a homemade dessert.

What you need Ingredients 1 cup apple juice 2 tbsp.

butter 2 tsp.

salt 2 tsp, pepper, plus more for garnish Directions Combine apple juice, butter, salt, and pepper in a large saucepan over medium-low heat.

Bring to a boil, then reduce heat to low and simmer for about 1 hour.

Remove from heat and let cool.

(Or if you have a stovetop, you may need to use an ice bath instead of boiling water.)

Meanwhile, in a small bowl whisk together the flour, sugar, baking powder, cinnamon, and nutmeg.

Whisk in the water, milk, and egg until blended.

Using an electric mixer, gradually add the flour mixture until just incorporated.

Slowly add in the sugar and cinnamon.

Continue mixing until you get a dough that is sticky and elastic, but not sticky enough to pull away from the sides of the bowl.

Add the salt, pepper and nuts.

Fold the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes or up to 1 week.

When ready to bake, preheat the oven to 350 degrees F. Bake for 10 minutes, then flip the pie over and bake for another 10 minutes.

Serve warm.

Notes This recipe was featured in the December/January 2016 issue of The Irish Word, in the online edition.

It has been adapted for The New York Times Cooking Class with Mary Beth Worthen.