It’s as easy as Apple Pie

I am a fan of a short cuts when it comes to baking or cooking. Anything that makes it easier and less messy is a win. There are times when short cuts just won’t do the trick. There are some really incredible fancied up boxed cake recipes and easy to make desserts out there. I know that when the sweet tooth craving hits, you don’t want to wait hours to satisfy it. There is just something about homemade sweets though. 

Right now in Vermont, I think we are in our “second summer”. If you are from New England, you know. For those of you that aren’t, we had some fall like temperatures for a few days and now it’s a heatwave again. This past weekend, before this heatwave started, the fall baking bug bit me. I have been dreaming of making pumpkin and apple treats – all the fall flavored things. I have an unwritten rule that I can’t drink any pumpkin spice lattes until we have passed the “false fall” and “second summer” seasons. With it being the first official college football weekend and some of the leaves changing color, I had longing for some warm apple pie with vanilla ice cream. A true classic. 

I recently got a 6” pie plate that I was dying to try out, so that also helped my decision to make a small apple pie. The cinnamon, nutmeg and sugar combo just screams fall to me. My apple pie recipe is one of the first recipes I received from my sister, Abby. My sister is a great baker and has some signature treats that I also look forward to during the holidays. Her beloved apple pie recipe has been saved in my recipe files for 10 years and will also be my go-to. Here is where my short cut comes in. I am not ashamed to say I used the refrigerated pie crust from the grocery store. Good pie crust can take a while and this short cut is one I will use when I need just a basic, delicious pie crust. Just because you take a short cut, that doesn’t mean what ever you are making is not made with love. 

I feel that we over complicate things in life sometimes and if you want to make pie crust from scratch, great! If you want to take a short cut, awesome! The most important thing is to do what brings you joy. 

Abby’s Apple Pie

Easy to make apple pie recipe, great for fall

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 9" pie plate glass or ceramic
• 1 Apple corer/slicer
• 1 pairing knife
• 1 mixing bowl
• measuring cups & spoons

Ingredients

  

• 1 pkg refrigerated pie pastry don't get frozen or freeze pie crust
• 1/2 cup white sugar
• 1/4 cup AP flour
• 3/4 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1 dash sea salt
• 6 cups sliced & peeled tart apples I use Macs
• 2 tbsp unsalted butter, cold
• 2 tsp water
• 1 tbsp coarse sugar you can use granulated, if you don't have coarse

Instructions

 

• Pre heat the oven to 425° F
• Peel and slice up the apples. I like to use an apple corer/slicer than cut them into small chunks.
• In a large bowl, mix 1/2 cup sugar, the flour, cinnamon, nutmeg, and salt with the apple slices/chunks until all the apples are coated.
• Take the bottom pie pastry and roll into a glass or ceramic pie plate.
• Spoon your apple filling into the crust. It will fill the pastry and then some.
• Cut your butter into cubes and scatter on top of apple mixture.
• Cover with the top pie pastry. Seal and flute.
• Brush the top pastry with the water. Sprinkle your 1 tbsp of sugar over the top.
• Cover the edges of your crust with pie edge shield or tin foil to prevent the crust from getting too brown before your pie is fully cooked inside.
• Bake 40-60 minutes or until crust is golden brown. 15 minutes before removing the pie, remove pie edge shield and return back to oven.
• Cool on a wire rack for at least 2 hours.

Notes

It is recommended that you bake your pie on a cookie sheet in case the insides bubble over. 

Keyword Apple Pie, Fall Dessert, Pie