Apple Pie.
Nothing smells better on a chilly day than cinnamon and apples bubbling in a toasty crust. It’s not exactly chilly yet, but that smell will transport you to sweater weather in no time.
Ultimate Comfort Food.
Nothing says home, love, mom like apple pie.
Simply Delicious.
Is also easy to make, inexpensive, and freezable. I usually make 3-4 at a time.
What You Will Need.
If you want to get into apple pie making–I make them for every Thanksgiving Day and Christmas company dinners every year–then I recommend you invest in this:
Apple Peeler Corer.
I got mine from Williams Sonoma for about $30. It was a good investment and has lasted for years.
About the Crust.
Don’t be intimidated. No point when you can use Pillsbury–I do–they are yummy. Buy in 8 pack at Sam’s Club or watch for the BOGO during holidays.
About the Apples.
Mix it up. Not all apples are good for pies. I try to buy a mixture of at least 3 types of apples for my pies and have used the following:
- Golden Delicious
- Rome Beauty
- Jonathon
- Jonagold
- Granny Smith (not too many though–very juicy and tart)
- Cortland
- Pippin
Decor.
With an extra pie crust I use these pie crust cutters from Williams Sonoma. They usually go on clearance after Christmas and add a little extra flare to your pies.
Preheat oven to 425 degrees.
Ingredients:
- 2 prepared pie crusts
- 8 large apples (try a mix of Golden Delicious, Gala, Fuji, or Jonathan Apples)
- 1 ¼ cups sugar
- 5 tablespoons flour
- 1 ½ tablespoons lemon juice
- 2 teaspoons ground cinnamon
- ¼ salt
- 2 tablespoons butter
Directions:
- If making for immediate use, preheat oven at 425 and position in the lower third of the oven.
- Place once pie crust in the bottom of a 9 inch pie pan.
- Peel, core and slice apples ¼ inch thick.
- Mix apples and remaining ingredients.
- Pour the mixture into the bottom crust.
- Dot the apples with butter cut into pieces.
- Brush the overhanging edge of the bottom crust with cold water.
- Cover the pie with the top crust.
- Seal the edges by crimping them.
- Cut steam vents in the top crust.
- Place pie on a baking sheet to catch juices.
- Bake the pie for 30 minutes.
- Reduce the heat to 350 degrees.
- Bake for 30 to 45 more minutes or until juices bubble through vents.
- If pie crust is browning, cover pie with tin foil.
- Let pie cool for 3 hours.
Make Ahead Note:
Always freeze pie before baking. No need to thaw pie, place directly in the oven. If baking pie frozen, bake at 450 for 15-20 minutes, reduce heat to 375 until done. About one hour total.
