simple apple pie
copy-and-print recipe at bottom of page!
Apple season! There is nothing as delicious as hot, crispy~juicy apple pie! This pie has sweetness, combined with the tartness of fresh lemon juice!
For this simple apple pie, first peel, core & slice about 7 medium apples…above is an apple corer/slicer, which I just found at the supermarket!
…To the apples, add:
the juice of 1 lemon (for a less tart pie, can just use 1/2 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…
I usually roll the dough out a little bit thinner…(in the above picture, I used it straight out of the package, but usually I like it slightly thinner…)
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…
Before baking, place a 3-inch rim of foil around the edge of the pie crust, so it will not burn.
Remove the foil after about 30 minutes of baking time, so the edges of the crust will brown nicely for the last 10 or 15 minutes in the oven.
Bake the pie at 425 for a total of 40 to 45 minutes…
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! If I have a pear handy, I will add that in for added flavor!)
3 tablespoons flour
1/4 cup sugar
1/4 cup brown sugar or a bit more
juice of 1 lemon (use just 1/2 lemon if you want it a little less tart!)
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 or orange juice 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!
Roll out the dough a little bit, so it is slightly thinner than it was originally (if you are using the premade Pillsbury dough)…
…then 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. Sprinkle the crust generously with sugar for added crispiness & flavor…
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!
Before baking, place a 3-inch rim of foil around the edge of the pie crust, so it will not burn.
Remove the foil after about 30 minutes of baking time, so the edges of the crust will brown nicely for the last 10 or 15 minutes in the oven.
Bake the pie at 425 for a total of 40 to 45 minutes. Enjoy!
love,
Clay Ball
p.s. A variation I like to make sometimes if no lemon is handy, is just to add a little orange juice to the apple mixture instead, and sometimes I will add a little dash of cayenne pepper along with the dash of nutmeg, for some zest & flair!
