In case I don’t post tomorrow, Happy Halloween, everyone!
This is my first apple pie…we needed some comfort food, so I bought some pre-made pie crust and some apples, and made it up as I went along. I looked at a few recipes, and it looks like most people add a few bits of butter on top of the apples before baking…I’ll probably do that next time, because more butter is never a bad thing!
I used Granny Smith apples because Justin likes his fruit tart, and the pie was deliciously sweet-tart as a result. I thought maybe I underbaked it because the crust wasn’t really dry (and most pie crusts I’ve had were pretty dry and flaky), but it was still good.
The pie was even better the next day…
…after it all settled and congealed a bit.
Though I’d recommend following a more well-tested and perfected recipe if you’re craving apple pie, I’ll post this one for my own future reference.
- 2 pre-made refrigerated pie crusts
- 2 1/2 pounds (about 5 or 6) Granny Smith apples, peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
- 2/3 cup plus 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons flour
- **2 tablespoons butter, cut into small pieces
Preheat oven to 350ËšF. Spray a 9-inch pie dish with cooking spray. Unroll one pie crust and lay in the dish, pressing down and fluting the edges.
In a large bowl, combine apples, lemon juice, 2/3 cup sugar, cinnamon, nutmeg, and flour; pour into prepared pie dish. **Dot with butter, and top with second pie crust, pressing edges to the bottom crust to seal. (Cut out shapes or strips for a lattice look.) Brush the crust with cold water and sprinkle with remaining 1 tablespoon sugar.
Cover the edges of the pie with foil and bake for 25 minutes. Remove foil and bake for 20 to 25 minutes more. Let cool and cut into wedges.
**Add butter next time!
Makes 8 big yummy or 10 small demure slices.