Let’s bake! That time of the season is upon us. Fall colors. Fall weather. Fall food. Apple pie just fits right in, doesn’t it? *smiles*
I adore this recipe and it’s super simple. It also happens to be Zane’s favorite pie. Ava always makes it for him, just because it’s his favorite. She’s not the world’s greatest baker, but she sure tries. (Psst…in case you’re wondering who Zane and Ava are, they’re from Protecting You.) Austin, Zane’s brother, his favorite pie is Grape Nut pie. I’ll give out that recipe (a family favorite) at some point too. So delicious. Both of them.
So, let’s get baking…
-1/3 to 2/3 cup sugar (I’m partial to more sugar. *grins*)
-1/4 cup all-purpose flour
-1/2 tsp ground nutmeg
-1/2 tsp ground cinnamon
-pinch of salt
-8 medium sized apples (a medium apple = about 1 cup) I always use Granny Apples. Yum!
-2 tbls margarine
-2 pie crusts (I’m sure there are some delicious crust recipes. I like to go the easy way and buy pre-made pie crusts.)
Heat oven to 425°. Peel, core and slice the apples. I use a great device where you put the apple on one end and then twirl the handle and it peels the apple while cutting it into pieces and de-cores it. So cool and easy. If you don’t have that, that’s fine too. Do try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon and salt in large bowl. Stir in apples. Line a pie pan with one crust. Pour mixture into pastry lined pie pan. Add the margarine in tiny dots around the top. Cover with the top crust and seal the edges pressing them together.
I like to brush the top with a little bit of water and sprinkle some sugar on top. Then, cut slits in the top.
Optional: Cover the edges of the pie with a 3 inch strip of aluminium foil to prevent too much browning. Remove the foil during the last 15 minutes of baking.
Bake 40 to 50 minutes, or until crust is brown and juice begins to bubble through the slits in the crust.
Done! Now go eat that delicious pie:)
Until next time…