The Best Ever Homemade Apple Pie
For this recipe, I used my Best Ever (No-Flour) Almond Pie Crust recipe. I was craving a fruit pie for dessert (boy do I love my pies!) and this pie crust was just perfect for it!
It may sound funny but I'm not much of a sweets kind of person. I love desserts, but I really like the more savory versions of sweets. You won't see me chowing into some cupcakes. I'm more likely to have a slice of cherry cobbler or apple pie.
I'm also working to be as healthy as possible in everything that I make. I'm the kind of person that rinses her hamburger after cooking it, and would prefer fresh veggies to cans every time! So I make my pies the same way!
My fruit pies always use the freshest ingredients, and you'll be surprised at how easy this really is. In fact, once you find out, you'll be making these pies all the time!
Cook Time
Ingredients
- undetermined amount of sugar
- 5 pieces apples and/or pears
- (optional) About 20 cherries
Instructions
- Now I'm not including the time it takes to prepare and cook the pie crust in my recipe, because it's just as easy to use a refrigerated pie crust and add maybe 20-30 seconds more to your fruit pie time.
- If you're using my Almond Pie Crust recipe, make sure to cook the pie crust thoroughly before using. Otherwise, the refrigerated pie crusts at the grocery store don't need to be cooked ahead of time.
- This works great with any kind of cooking-appropriate fruit. If you choose to use cherries as well (which makes the pie that much better!), lower your fruit to about 2-3 pieces instead. You'll be able to see what fills up the pie crust just right.
- Begin by setting out a cutting board and a medium bowl, and select a smaller knife to cut with.
- I cut each of my pieces of fruit into slices, removing the cores from each in the process. I then cut the fruit into teeny tiny slices, so that they would be easier to eat and would cook faster. (See the picture above for an example.)
- I cut up half of each piece of fruit at a time, dumping the pieces into the bowl and then shaking sugar from a spoon all over the top of that layer of fruit. Repeat this process for each layer of fruit (approximately half of each piece of fruit at a time).
- After all the fruit was chopped and covered with sugar, I added about 3/4 cup of water to the bowl and popped it into the microwave for about 3 minutes.
- Remove fruit from the microwave and pour it directly into your pie crust. If you find that you don't have enough fruit in your pie, repeat the chopping and sugaring and then only add a little bit of water to the bowl. Also microwave for a much shorter amount of time (maybe 1 minute) before adding it to the pie crust. The more you repeat this recipe, the better you'll get at guessing how much fruit you'll need.
- Slide your pie into the oven for about 45 minutes.
- If you've used a cooked pie crust, cover the pie with aluminum foil first before cooking. If you've decided to use the extra Almond Pie Crust pieces for the top of your pie, only cover the edges of your pie with aluminum foil while cooking it so those pieces can cook.
- Allow to cool before eating.
Nutritional Information
Serving size: 1 slice of pie out of 10
It's just apples, pears, possibly cherries and a little bit of sugar! All natural baby! How many calories does an apple have? Who cares! It's fruit!
Really it's just cut the fruit, pour sugar on top, cover with foil and bake. Yummy! Yummy!
I know I've included tons of ifs, because it's so easy to give this a little twist and make it your own. This is the easiest pie I've ever made and it's so much healthier than any other pie you could probably make for yourself and your family.
In fact, this is so easy that your kids can make it. I would recommend plastic knives and help with the oven though, lol. You'll be shocked how fast this pie disappears and you'll be asked to make another!
I hope you enjoy this recipe as much as I do. I make this regularly because we love it so much! I would love to know what you think!
So what do you think? Will you be making this for your family?
© 2013 Victoria Van Ness
