Perfectly Simple Apple Pie

Perfectly Simple Apple Pie.

Who doesn’t like Apple Pie? Even my super picky kids love my Apple Pie. It’s one of those things that most people won’t go to the trouble to make, but everyone loves to eat. Pie making is truly a Live Pretty family tradition and an almost lost art form.

For as long as I can remember, my grandmother Rose would have her table lined with home made pie after pie, after pie, after pie … Whenever we were around, Apple, Cherry, Blueberry, Blackberry, you name it she made it, and we ate it up.

Pie, really delicious homemade pie, is not made with anything out of a can. No canned fruit in a sugary sauce. No way. We like our pie fresh, flavorful and Pretty simple.

Start out with my pie crust recipe (link). It’s simple, foolproof and so delicious.

Apple selections at your local market abound, so buy what you like. I prefer Granny Smith apples for my pies, my mom always uses Mackintosh. Whatever you choose, you are sure to be happy with the final product.

Ingredients:
6 cups thinly sliced, pealed and cored cooking apples
1-2 tablespoons lemon juice
3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup milk & sugar to sprinkle (optional)

The toughest park of this entire thing is prepping the apples. Enlist help, or do what I eventually decided to do and get a magic and oh so fun “Apple corer/peeler/slicer”. Every kitchen supply store out there has there version of this handy and very helpful tool. I have one from Pampered Chef . It’s about 10 years old and is still working great. This fabulous and archaic looking contraption makes this part simple, easy and fun.

 

Once the apples are ready, sprinkle them with the lemon juice.

Mix dry ingredients in a bowl and sprinkle over the apples.

Gently turn the apples to evenly coat them with the sugar mixture.

• Roll out your pastry dough until slightly larger than your pie pan.
• Gently transfer pastry dough to your pie pan.


• Pour apple and sugar filling mixture into the pie crust.

• Roll out pie top crust and gently transfer to cover the apples. The top crust should be large enough to cover the pie and overhang the edges by approximately 1/2 inch.

• Gently fold the top crust over the bottom crust edges and pinch to seal.


• Circle the entire crust and pinch crust edges together with your thumb and middle finger to create a decorative edge.

• Cut a vent hole in the center of the top crust.


• Gently prick the top crust with a fork or knife.
• Brush crust with milk or cream and sprinkle lightly with sugar. This makes for a really pretty crust once baked.

 

Bake covered with foil in a 375 degree oven for 40 minutes. Remove foil and bake an additional 20 minutes until fruit is tender and the filling is bubbly. Cool and serve with vanilla ice cream or fresh whipped cream (link).

This dessert is so simple and perfect, you will find yourself asking for seconds and praying for leftovers.

Enjoy and Happy Thanksgiving.

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Apple Pie

Pie, really delicious homemade pie, is not made with anything out of a can. No canned fruit in a sugary sauce. No way. We like our pie fresh, flavorful and Pretty simple.

Ingredients:

6 cups thinly sliced, pealed and cored cooking apples
1-2 tablespoons lemon juice
3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup milk & sugar to sprinkle (optional)

Directions:

The toughest park of this entire thing is prepping the apples. Enlist help, or do what I eventually decided to do and get a magic and oh so fun "Apple corer/peeler/slicer". Every kitchen supply store out there has there version of this handy and very helpful tool. I have one from Pampered Chef . It's about 10 years old and is still working great. This fabulous and archaic looking contraption makes this part simple, easy and fun.

Once the apples are ready, sprinkle them with the lemon juice.

Mix dry ingredients in a bowl and sprinkle over the apples.

Gently turn the apples to evenly coat them with the sugar mixture.

Roll out your pastry dough until slightly larger than your pie pan.

Gently transfer pastry dough to your pie pan.

Pour apple and sugar filling mixture into the pie crust.

Roll out pie top crust and gently transfer to cover the apples. The top crust should be large enough to cover the pie and overhang the edges by approximately 1/2 inch.

Gently fold the top crust over the bottom crust edges and pinch to seal.

Circle the entire crust and pinch crust edges together with your thumb and middle finger to create a decorative edge.

Cut a vent hole in the center of the top crust.

Gently prick the top crust with a fork or knife.
Brush crust with milk or cream and sprinkle lightly with sugar. This makes for a really pretty crust once baked.

Bake covered with foil in a 375 degree oven for 40 minutes. Remove foil and bake an additional 20 minutes until fruit is tender and the filling is bubbly. Cool and serve with vanilla ice cream or fresh whipped cream (link).

This dessert is so simple and perfect, you will find yourself asking for seconds and praying for leftovers.

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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