Gently spiced and perfectly sweet with a hint of tartness, warm Apple Pie has been cooling on (and getting stolen from) windowsills for decades. It’s 100% worth stealing. But, just make it yourself.
Easy Apple Pie
What would you rate this recipe?
9/10 with the ice cream. 8.5/10 without it. I loved the texture of the crust and the apples. The baked apples were just the right consistency.
How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?
The flavors were really good. Very cinnamon-y and very warm. It felt like it was melting in my mouth. The textures were my favorite part about it.
What part of making this dish did you enjoy the most, and why?
Probably preparing the apples. We worked together to peel, core, and slice the apples. But, I liked peeling them the best. It’s very satisfying to watch the peel come off. But, the way that my dad was doing it was VERY satisfying. He got the whole peel off in one piece. And, then he let me and my sister eat them.
Did you feel like you learned anything while making it?
I learned about how to peel an apple the way that my dad does it. And, I learned that the filling of an apple pie isn’t actually a sauce. It’s just apples! They get super soft.
If we made it again, what would you want to do differently next time?
I’m glad you asked. I wanted to do strips of pie crust to make the top. But, my dad didn’t want to do that. So, instead we cut slits and poked small holes in the top. I would try strips next time.
Dad’s Notes:
I was a little worried that apple pie might be a little too involved for Olivia, but she proved me so wrong. She was a total trooper in getting a whole bag of apples ready to bake.
We adapted a recipe I found in an old Betty Crocker cookbook to make this pie. But, pretty much any recipe will have just about the same core ingredients, from what I’ve seen.
I loved eating this pie. It’s been a long time since I made homemade apple pie, and it’s easy to forget how good they are. Granny smith is my least favorite apple, but perfect for baking because it is so tart.
The only thing I’ll have to be careful with next time is the foil around the edge. I accidentally let it touch the crust in a few places and you can see where it tore away.
Apple Pie
Ingredients
Method
- Get the pie crusts out of the fridge first, so that they will be closer to room temperature when you are ready for them. Preheat the oven to 400.
- Wash and peel the apples. Then, core them and slice thinly. Place into a large mixing bowl and add the sugar, cinnamon, and lemon juice. Mix well to coat all of the apple slices, then let stand 10 minutes.
- Lay out the first pie crust and gently go over it with a rolling pin so that it becomes a bit stretchy. Then, place it over the baking dish, carefully using your hands and fingers to mold it to fit.
- Scoop the apples out of the mixing bowl and into the prepared pie crust. It's ok to heap them up a little higher than the rim, because they'll flatten a bit as they bake.
- Unroll the second pie crust and roll it gently. Then, place it over the pie dish. Trim the edges of the crust about a half inch from the rim. Then, fold the top crust over the edge of the bottom crust. Pinch it and tuck it back into the edge of the plate.
- Cut slits and poke holes into the top crust. They will open wider as they bake to release steam. Then shape a strip of aluminum foil around the outer edge of the pie dish to protect the outer edges from getting burnt/too brown.
- Bake for 40 minutes with the foil on. Then, remove the foil and bake for another 10-15 minutes until the crust is golden brown. Let cool a few hours before serving.
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