Easy Apple Pie
I love this Easy Apple Pie and have prepared the filling for use in many a two-crust pie. Granny Smith is usually my apple of choice. However, one of my favorite stops during September is to our local apple orchard. Being friends with the owner helps because she will always set aside some Cortlands and give me a call to pick them up. Otherwise, you have to literally “get up early in the morning” to snatch those up as they just fly out of the stand. Both Granny Smith and Cortlands are very appropriate for use in pies because they’re firm and not too sweet. Each tends to stand up well in the oven, and I appreciate the fact that because they’re a little tart, the baker can adjust the amount of sugar used and sweeten them to taste. This is really a perfect apple pie for the novice or expert baker. Although when making this Easy Apple Pie I generally use either the vegetable shortening or the butter and vegetable shortening crust, your family may choose another one as their favorite. Ingredients 6 to 8 tart apples, pared, cored and thinly sliced (6 cups) 3/4 to 1 cup sugar 2 tablespoons all-purpose flour 1/2 to 1 teaspoon ground cinnamon Dash of ground nutmeg Pinch of salt 2 tablespoons butter Pastry for a 2-crust, 9-inch pie Method Preheat the oven to 400°F In a small bowl, whisk together sugar, flour, spices, and a pinch of salt. Set aside for now. Pare the apples and cut down the outside of the core in four places. You now have four chunks of apple with a flat side on each. Put the flat side down and thinly slice the apples into a large bowl. Add the ingredients from the small bowl to the large and lightly toss together with the apples. Line a 9-inch pie pan with the first crust. Fill it with your apple-pie mixture and dot the top of the filling with butter. Put the top crust on, cutting slits in it for the hot steam to escape, and seal. I brush the top with a little water and sprinkle with sugar. This gives a slightly sweeter taste and glistens when the pie has baked. Put the pie on a cookie sheet with a lip to catch any drippings that may come from the pie. Place it on the middle rack in the preheated 400°F oven for 10 minutes. Reduce heat to 375°F for 40 minutes, or until the apples test done* and the crust is browned to your liking. *You can test the doneness of the apples by putting a sharp knife through one of the slits and poking the blade into a couple of apples. (Careful not to put any holes in the bottom crust.) They are done when they feel somewhat soft but not the consistency of applesauce. You want to easily be able to identify them as apples in your finished pie. NOTE: This apple pie filling recipe can be frozen and thawed for use another time. Just put it in a freezer container for storage, and thaw in the refrigerator when needed.
Return to Apple Pie Recipes
|
