Nothing sounds better than a warm apple pie on a cold winter night. Check out the instructions below for an apple pie recipe just like grandma used to make!
Supplies/Ingredients:
- 9 inch Pie Plate
- Pie Shield
- Pie Crust
*Betty Crocker sells a pie crust mix... just add water and you are ready to go.
- Apple Pie Filling
* 2 1/2 pounds granny smith apples (between 6-8 apples), peeled, cored, and sliced
* 1/4 cup granulated white sugar
* 1/4 cup light brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter
* 1 1/2 tablespoons cornstarch
- Garnish
* Vanilla Ice Cream or Whipped Cream
How to Make Apple Pie Filling:
Step 1
In a bowl mix the sliced apples with the sugars, lemon juice, ground cinnamon, and salt. Apples hold a lot of water so it is best to let them sit in the bowl for at least 30 minutes allowing them to release their water.
Step 2
Place the apples with their juices in a strainer over a bowl. Let the apples drain into the bowl for at least 15 minutes. This should produce at least 1/2 cup of juice.
Step 3
Spray a heatproof cup or bowl with nonstick cooking spray and pour in the collected juices and 2 tablespoons of unsalted butter. Place in the microwave and boil the liquid for 5 minutes. This will reduce the liquid and turn it into a syrupy consistency.
Step 4
Transfer the drained apple slices to bowl and mix in cornstarch. Then pour the syrup over the apples and toss to combine. Pour the apples with the syrup into a chilled pie crust.
Step 5
Place a top layer of pie crust over the apples. Tuck extra pastry under the bottom layer of crust. Crimp the edges with your fingers or a fork. Using a knife, cut (5) 2-inch slits from the center of the pie. Cover the pie with plastic wrap and place in the refrigerator while the oven preheats (a chilled pie crust holds its form better in the oven).
Step 6
Preheat oven to 425 degrees F. I recommend placing a baking sheet on the rack while the oven preheats. Place the pie on the lowest oven rack on top of the baking sheet (this will catch any juices that may overflow).
Step 7
Bake the pie for 45-55 minutes. Use a pie shield to prevent the edges of the crust from burning after the pie has been in the oven for about 30 minutes. A good way to tell that the pie is ready is when the juices start to bubble through the slits and the apples are tender (use a knife through one of the slits to determine consistency). Remove the pie and allow to cool for 3 hours before serving.
This pie can be stored at room temperature and should last for 2-3 days.
Enjoy!!
