Apple Pie

About This Recipe

“Good apple pies are a considerable part of our domestic happiness.” - Jane Austin

Nothing smells as comforting as an apple pie baking in the oven. What better way to use up all those apples you have picked at the orchards this fall. To accommodate my busy work schedule, I begin with refrigerated pie crusts. The rest of the steps are pretty simple.

Ingredients & Instructions

CRUST

1 package of refrigerated pie crusts (2 in a box) at room temperature

FILLING

6 cups thinly peeled and sliced apples (6 medium) OR make the most out of every bite of apple by leaving the peel on. The peel is rich in potassium, calcium, and vitamins A, K, & C.
¾ cup sugar (I tend to use a little less)
2 tablespoons of all purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
⅓ teaspoon ground nutmeg
1 tablespoon fresh lemon juice (please do not use the fake lemon bottle)

If you are really short on time, you can simply forgo the above list of ingredients and use 2 (21 oz) cans of apple pie filling to go with your store bought crusts.

Heat oven to 425°F.
Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. Or cut the second pie dough into strips and create a lattice design on top. Another option for the top is a crumble.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Cooking Tips:

The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.

Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.
To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. To reheat, thaw pie in refrigerator overnight. Remove bag and plastic wrap. Cover with foil, bake at 350°F for 25 to 30 minutes or until warm.