Apple pie is ridiculously easy to make, and pretty fast too if you use an apple peeler/corer/slicer. Of course, I start with refrigerated pie crusts, so it’s only sort-of a homemade pie. When I was a kid, Grandma Gunda and my mom had an annual apple pie baking day, where they made 20+ pies in one day then froze them to eat all year. Grandma made the crusts, and my mom did the peeling and slicing. And this was before she had an apple peeler/corer/slicer! Mom and I each have one now. Grandma insisted that the best pies used a variety of apple types, a rule that I still follow. But anyway, apple pie is so easy and delicious, why not make one today?
Apple Pie
Ingredients
- 6 cups peeled cored and sliced apples
- 3/4 cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 2 refrigerated pie crusts 1 box
Instructions
- Bring the pie crusts up to room temperature, and preheat the oven to 375 degrees.
- Press one pie crust round into a 9 inch pie plate.
- Mix the apple slices, sugar, flour and cinnamon in a medium sized bowl.
- Pile the apple mixture into the pie crust. The apples will mound above the level of the pie crust, but they’ll shrink as they cook.
- Put the top crust over the apples and pinch the pie crusts together to form a decorative crust. You may have to trim some excess pastry dough. Cut slits in the top of the pie crust to let the steam escape.
- Cover the edges of the pie with foil and bake at 375 degrees for 25 minutes. Remove the foil and bake for an additional 25-30 minutes.
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