Abby's Apple Pie
Easy to make apple pie recipe, great for fall
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.