Apple Pie!! Is there anything better to kick of the fall season than homemade apple pie?! I mean it’s one of the BEST pies ever created, behind pumpkin pie of course!! There is something about an apple pie baking in the oven filling your house with the comforting smell of spices that makes you feel all warm and cozy.
This year we went up to north Georgia to pick apples for the first time in 2 years. It was way too hot to be picking apples, but boy was it worth it to produce this beautiful pie. I used almost all of the apples we picked: Granny Smith’s and Rome Beauty’s. Let me just say this was the best pie I have made to date. I don’t know if it had anything to do with the freshly picked apples or the fact that we have all been itching for some glimpse of fall, but it was so good.
I didn’t plan on sharing this recipe so I didn’t get a lot of great pictures. However, it was so yummy I just had to share. I hope you enjoy it and Happy Fall!!
Time: 2 Hours and 20 Minutes
- 6-8 Apples (I used Granny Smith and Rome Beauty)
- 1/2 Cup of Sugar
- 1/4 Cup of Brown Sugar
- 1/4 Cup of Flour
- 1-2 Tablespoons of Freshly Squeezed Lemon Juice
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Teaspoon Cornstarch
- 1/2 Teaspoon of salt
- 2 Tablespoons Unsalted Butter (cubed)
- 1 Box of Ready Made Pie Crusts (I always use Pillsbury with 2 pie crusts in the box)
- Preheat oven to 425 degrees.
- Peal, core and slice all apples to desired thickness. (I prefer my apples sliced thin so that I can arrange them pretty tightly in my pie).
- In a very large mixing bowl combine the next 8 ingredients until incorporated.
- Add apples to the mixture and stir to fully coat.
- Press one ready made pie crust into a pie dish.
- Fill crust with coated apples and any remaining mixture left in the bowl. (I like to arrange them by hand in even layers and pour the mixture on top).
- Place the cubed butter randomly on top of the apples.
- Top pie with second ready made pie crust and crimp the sides so that the apples are completely sealed in.
- Now cut a few vent holes on top of the pie. (feel free to get creative, you can make the pie look however you want).
- Place pie in oven over a baking sheet to catch any spillage.
- Bake for 15-20 minutes at 425 degrees.
- Lower the heat to 350 degrees and continue baking for 35-45 more minutes. (Pie crust should be golden brown).
- Remove from oven and let cool on a cooling rack for at least 1 hour. (The more it cools the thicker the filling will be and it will make for a more perfect slice).*
* I cut my pie before it had a chance to fully cool because I was running out of light for my pictures. As long as you let the pie cool completely, it will cut a perfect slice.
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