One of the reasons this apple pie is so easy is because I used Pillsbury ready crusts. I was starting this at 4pm on a Saturday to be eaten that night, so I didn’t have a lot of time. And let me tell you, the crust was still delicious! This really only took me about 30 minutes to prep. When I have more time I will definitely attempt making my own crust because I have never done that, but in a pinch this pie is really awesome. As usual, I googled until I found the perfect recipe. This recipe is all over the internet, it’s called Grandma Ople’s Apple Pie. I did modify it slightly so my modifications are included in the below recipe. Except for making my own crust next time, I will probably never switch to another apple pie recipe. THAT is how good this one is. ENJOY!
- 1 package Pillsbury pie crusts (usually found in the refrigerator section near cheese & eggs)
- 2 TBSP lemon juice (optional)
- 8 medium sized apples, peeled, cored, and sliced thin (You can use any apples you like – I used a combination of red and granny smith). After you slice the apples, squirt them with the lemon juice to prevent browning.
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 TBSP all purpose flour
- 1/4 cup water
- 1 tsp nutmeg
- 1 tsp cinnamon
- Pre-heat oven to 425°
- Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, nutmeg, cinnamon, and water; bring to a boil. Reduce temperature and simmer 5 minutes.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour the butter/sugar liquid over the apples. Reserve approx 3 TBSP to brush over top crust.
- Place top crust over apples making sure the ends of the top crust are covering the ends of the bottom crust. It doesn’t have to be perfect (see below). Using a fork, squish the ends of the top and bottom pie crust together. Yes, another very technical term!
- Make an X on the top of the pie using a sharp knife. Using a pastry brush, brush the remaining butter/sugar liquid all over the crust including the ends.
- Bake 15 minutes at 425º. Reduce the temperature to 325º, approx 45 minutes. I usually check the pie halfway through and if the crust is getting too brown I cover it with aluminum foil. When the pie is starting to bubble, it’s done!
- Let the pie cool for 3+ hours before eating (this helps the apples settle and makes for better cutting).
This picture was actually the 1st time I made this pie and didn’t use lemon juice and some of the apples browned a bit. It did not affect the flavor of the pie AT ALL so that is why I said lemon juice was optional. The 2nd time I made it I did use the lemon juice.
Apples with butter/sugar liquid:
Crust before baking:
Finished pie – YUM!!