Apple season!
For this simple apple pie, first peel, core & slice about 7 medium apples…above is an apple corer/slicer that comes in very handy, which I just found at the supermarket!
…To the apples, add:
the juice of 1 lemon,
1/4 cup of brown sugar or a bit more & 1/4 cup white sugar,
3 tablespoons flour,
& a sprinkling of nutmeg powder to taste…
Then, prepare a double pie shell…my secret shell is Pillsbury Pie Crust…but you may have a delicious homemade recipe of your own!
Fill the uncooked bottom pie crust with the apple mixture…
(The apples dwindled quickly, because everyone came & snacked on them! Yours will look more substantial!)
Sometimes, I will put some dabs of butter on top of the apple mixture…
You can cut a pretty pattern out of the top of the pie crust, with just 3 simple shapes (using a cookie cutter, a small glass for plain circles, or a sharp knife for other shapes)…& just place the cut-outs on top of the crust…
Fold the edges of the top crust under the edge of the bottom crust…
Crimp the edges of the crusts together with the tines of a fork…& sprinkle generously with sugar…
Then bake at 425 for 40 to 45 minutes… If the edge of the crust starts to brown, after the first 15 minutes, cover the edges of the crust with a 2 to 3-inch rim of foil to prevent burning…
Enjoy!
love,
Clay Ball
copy-and-print recipe below!
Clay Ball’s Simple Apple Pie
Ingredients:
7 or 8 apples (Macintosh are delicious, but any apples are fine!)
3 tablespoons flour
1/4 cup sugar
1/4 cup brown sugar or a bit more
juice of 1 lemon
ground nutmeg to taste
2 pie crusts (Pillsbury is a handy & tasty premade crust, or any crust of your liking!)
Peel, core, & slice apples into wedges.
Mix in sugars, lemon juice, flour, & nutmeg. If the mixture seems quite dry, then I add just a bit (a tablespoon or 2) of water to make it a little jucier.
Place the apple mixture into lower pie crust…you may add some dabs of butter, if you’d like, but it’s not necessary!
Cut 3 simple shapes out of upper pie crust with a cookie cutter or a small glass or a sharp knife, & place upper crust over the apple mixture. You can simply place the cut-out pieces of dough on top of the upper crust.
Tuck the edge of upper crust under the lower, & press the 2 crusts together with the tines of a fork. You can flute the edges if you would like!
Bake at 425 for 40 to 45 minutes. After the first 15 minutes of baking, place a 3-inch rim of foil around the edge of the pie crust, so it will not burn. The pie will be very hot at this point, & it may take a bit of patience to get the foil to stay on!
Enjoy!
love,
Clay Ball
