Apple Pie

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Apple Pie has to be one of my top 10 favorite things in the world. This recipe came to me when I had my oldest son, and my friend Mary Jane brought me dinner.

I for sure know that I am beating a dead horse. But I cannot contain my excitement about the arrival of fall. I just love everything about it. I have been burning a Harvest candle for a month already just to get the fall smell into my house. Who cares if it is 96 degrees outside? The other morning I was walking to the soccer field to see William’s first soccer game and I saw a spectacular sight. The leaves on the branches of my neighbor’s tree were fire-red and orange. Fall is almost here.

Apple pie has to be one of my top 10 favorite things in the world. This recipe came to me when I had my oldest son, and my friend Mary Jane brought me dinner. I have no idea what she made for the dinner part, but I can guarantee you that I will never forget the dessert. I called her to thank her for the lovely (I am sure that it was delicious) dinner, but also to find out about the pie.

It is simple. Easy to make. Uses a variety of apples that you can get anywhere, any time. And quite honestly, the best apple pie I have ever eaten. In my life. And I have eaten a lot of apple pie.

Hello, fall. It is nice to see you.

Ingredients //

Pie Crust (for a double crust pie)

• 2 1/2 pounds Golden Delicious apples, peeled and sliced
• 3/4 cup sugar
• 2 to 3 tablespoons of flour
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 2 tablespoons butter
• sugar and cinnamon for sprinkling

How To Make // The Steps

Step 1: In a large bowl combine the apples, sugar, flour, lemon juice, salt, nutmeg, and cinnamon. Wes and Will used the old-fashioned apple peeler to slice our apples. Just because it is fun to use.

Step 2: Give everything a toss and let stand for 15 minutes, stirring a few times.

Step 3: Meanwhile, roll out your pie crusts. I pretty much had the sloppiest crust in all of pie crust history. But who cares? It still tasted amazing. Even though I burnt it a little. You’ll see in a minute.

Step 4: Fill the crust with the apple mixture. Next time, I will add an extra apple or two. I like a puffy-top apple pie. Scatter the butter over the top of the pie.

Step 5: Cover the top with the second crust. See, you can’t even tell how ugly my bottom crust is.

Step 6: Cut a few slits in the top to let steam escape. Sprinkle with sugar and cinnamon.

Step 7: Bake the pie for 30 minutes in a preheated 425-degree oven. Slip a baking sheet underneath it, and reduce the heat to 350 degrees. Bake until the fruit feels just tender when you poke a knife through one of the steam vents. The juices will thicken and they will bubble through the vents. A very beautiful thing. It should take another 30 to 45 minutes.

Ugly crust, not puffy enough top, burnt edges, and this was still the most comforting and satisfying apple pie that I have ever eaten.

It was so good that I had to give it away. Seriously. I found myself making breakfast for the kids and unable to control the fork that I suddenly found in my hand. I have no idea how that fork got there. This pie is that good y’all. Even forks want in on the action.

So does homemade vanilla ice cream. Who can blame it?

FAQs //

How To Store Apple Pie //

Let the pie cool first. Then, cover the pie with a lid or foil and store it in the refrigerator. Properly stored apple pie will keep for 3-4 days in the refrigerator.

You can also freeze apple pie. Just wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag or airtight container. It should keep for up to 3 months.

More Dessert Recipes //

• Rich & Crunchy English Toffee
• Delicious Key Lime Pie
• Vanilla Bean Marshmallows

Apple Pie

bakedbree

Apple Pie II from The Joy of Cooking is an insanely good apple pie and one that I make over and over again.

5 from 1 vote

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Ingredients

  

• Pie Crust for a double crust pie
• 2 1/2 pounds Golden Delicious apples peeled and sliced
• 3/4 cup sugar
• 2 to 3 Tablespoons flour
• 1 Tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 2 Tablespoons butter
• sugar and cinnamon for sprinkling

Instructions

 

• In a large bowl combine the apples, sugar, flour, lemon juice, salt, nutmeg and cinnamon.
• Give everything a toss and let stand for 15 minutes, stirring a few times.
• Meanwhile roll out your pie crusts.
• Fill the crust with the apple mixture. Scatter the butter over the top of the pie.
• Cover the top with the second crust. See, you can’t even tell how ugly my bottom crust is.
• Cut a few slits in the top to let steam escape. Sprinkle with sugar and cinnamon.
• Bake the pie for 30 minutes in a preheated 425 degree oven. Slip a baking sheet underneath of it, and reduce the heat to 350 degrees. Bake until the fruit feels just tender when you poke a knife through one of the steam vents. The juices will thicken and they will bubble through the vents. A very beautiful thing. It should take another 30 to 45 minutes more. If your crust gets too brown like mine did, you can make tin foil ring to cover the edges. I got there too late.

Tried this recipe?Let us know how it was!