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.
I thought about this recipe today. I had a Mayberry moment. I’ve got all my windows opened and thought how nice it would smell to have an apple pie sitting in my window. Oh how I love fall weather. Also, last year you talked about your family going to an apple orchard. I am so excited. We are taking our camper and going to Ellijay, GA for the apple festival and visit a couple of apple orchards there. I can’t wait!
I love that you fold up the bottom crust over the top crust, I’ve seen it done elsewhere but never did it like that for some reason. I’ve always pinched and crimped it like so many cookbooks show and never really liked the look of it–the way it turns out. Your method is very easy and I just love the look of it, simple, rustic and quite lovely!
I’m baking this for my boyfriend.
he loves apple pies and i’m learning just for him.
its in the oven so im excited to see how it will taste.
i have to say, it smells so good!
im not a fan of apple pies,
but i think im in LOVE with yours!!!
thank you soo much!!!
you will make my boyfriends day!!
and mine because hell be so happy(:
I just made this pie tonight because it’s fall and it’s apple season:) LOVED it! I also didn’t have granny smith, but used 2 other tart apples and instead of the apple juice which we didn’t have, I used white wine….so yummy! Definitely will be making this for some holiday coming up:) Thank you!!!
I’ve got a test run of your pie in the oven right now! I love the folded in crust design – and I’ve never used butter on a pie top (usually egg) so I can’t wait to try it! (Everything is better with butter, right?!)
Sadly, I didn’t have any Granny smith apples, but apples from an orchard in Maine that I needed to make into a pie – so it won’t be as tart. I can’t wait to make it with a mix of apples – it certainly looks beautiful!
Happy Fall!
-Jane
I love apple pies and this one sounds great. I’m planning on baking this for a Pastor Appreciation dinner next week.
You know that we Baptists really like to eat!!
I made this pie today and my apple pie expert (hubby) proclaimed it the best I’ve ever made. (We stole some coated slices too.)