Simple and Easy Apple Pie Recipe
I never really enjoyed fruit or berry pies as a kid. I always liked cakes and chocolate. Apple pie was the only exception to my distaste for fruit desserts. I never can quite explain how good a fresh apple pie tastes compared to a store bought one. Maybe it’s a shelf life thing: the store bought ones don’t stay fresh or maybe it’s the lack of individuality that comes from making the pies more basic to appeal to an ambiguous audience. Either way, I prefer a fresh, homemade apple and I thought I’d share my recipe for a simple one.
8 granny smith (green) apples, cored and sliced
2 cups sugar
½ cup brown sugar
3 tablespoon cinnamon
3 tablespoon all-purpose flour
2 9-inch pie crusts (store bought or homemade)
1. Mix the sugars, cinnamon, ginger and four together.
2. Toss the sliced apples in the sugar mixture.
3. Strain apples or a colander for a least 45 minutes to an hour*
4. Pre-heat the oven to 375 degree F.
5. Line a 9 inch pie pan with one of the pie crusts.
6. Spread the tossed apples into the pie.
7. Place and crimp the second pie crust on top (you can use a fork on the edges).
8. Cut 6 one-inch slits into the top crust.
9. Bake for 1 ½ hours.
10. Remove from oven and place on a cooling rack (wire rack).
11. Let cool completely before refrigerating (about 2 to 3 hours).
12. Serve with whipped cream and vanilla ice cream if desired.
*NOTE: This allows the juices to drain out of the apples. Fruit tends to deflate while cooking because the moisture evaporates. If you toss in sugar and let sit, the sugar will pull out the moisture and help concentrate the flavor and condense the apples so the “empty dome” of the top crust won’t happen. Plus you can get liquid pooled into bottom of the pie, if this isn’t done; so the longer you let it drain the better.