How To Make Apple Pie
Don’t you just hate it when you taste something positively divine that a friend made, ask for the recipe, and they refuse to give it? How awkward is that? I have always found it somewhat rude and therefore have made a point to share any and every recipe that has ever been requested of me.
There is only one recipe which has tempted me to stray from this policy, my apple pie. ~Takes a deep breath~ So, today, to force myself to remain generous, polite, and kind to anyone interested, I am posting not only my apple pie recipe but a photo tutorial as well.
This is actually quite easy. The most difficult and time consuming part is simply peeling and “chipping” the apples. In no time at all you will be wowing folks with your apple pie. That is all that I ask, don’t say you got this recipe off of a blog or website or make any other excuses when someone compliments it (although feel free to send them to my site!). When (not if, but when) someone tells you how divine your pie is, I want you to smile graciously and say “thank you”. This is now your apple pie recipe.
Starring roles: Sugar, Apples (at least two different kinds, one being Granny Smith), Lemon Juice, Corn Starch, Vanilla, Pie Crusts (You can make your own, I just use Pilsbury), Allspice, Cinnamon, and a wee bit of apple juice.
SMELL this now, its getting there! Go ahead and eat a coated apple slice!
Spoon apples into prepared crust. You want to fill it pretty high.
After you’ve sealed them together (see left side of pic), fold the edges over and crimp them with your fingers or use a fork, whichever you prefer (see right side of pic).
Melt some butter and brush it over the crust then sprinkle a bit of sugar on top to make it even prettier!
Bake in oven at 425 for fifteen minutes.
Include obligatory pic of cute kid who really wants to be in your blog….
And her brother.
Ingredients
- 1 Package Pilsbury Pie Crusts
- 9-10 apples two different kinds, one Granny Smith
- 1/4 Cup Apple Juice
- 2 Tablespoons Lemon Juice
- 3/4 Cup Sugar
- 1/4 Cup Corn Starch
- dash of salt
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/2 teaspoon allspice
Instructions
- Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
- Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.
Ok, in making the pie now, only mistake I made so far is not enough dough for the top of the pie, we will see soon the end result… It smells amazing
Thank yous to you and Mama Janice for sharing this recipe. What a wonderful recipe. Love the idea of ‘chipping’ apples instead of coring and slicing them! I just might have to make another one in the near furture.
Thank you!! This is the best apple pie recipe I have ever made and will always use this one, no more looking! I bake all the time, I look for recipes that I can keep and always use for certain things. This is it.!!!!
Just recently found your site. Luv your recipes….. and sense of humor. Will be back often.
Gonna bake this pie for my wife super nervous wish me luck
Have you ever frozen this pie? If so, how?
ann
I’ve never frozen it, Ann,but if I were to try it I would start with an unbaked pie, I think.
My mother-in-law always used to make us apple pies — and froze them — UNBAKED . . . in the middle of winter, taking that pie out and baking it turned a snowy day back into summertime!!
Now that I’m much much older, I’ve not baked a pie in YEARS but somebody gave me some apples so I’m trying this recipe — right now!! It is in the oven and smells delicious! Will let you know how it turns out. Thanks!
This is my first visit here and I must say I love love love your sense of humour. Hopefully I can visit often. Keep up the good work and thank-you.