• Classic American Apple Pie

by Ginny McCormack Ehrhart November 08, 2017

It’s officially autumn and the apples are in season! There are so many different ways to incorporate this most delicious fruit into your meals as the weather gets colder but today we are focusing on the all-time American classic: apple pie! It’s a dessert but it’s also fruit, so it’s healthy for you, right?

There are many apple pie recipes out there (aka wrong ones), but we have provided you with an amazing, crisp version that that isn’t packed with too much sugar or that horrible goopy filling from a can. (If you enjoy that sticky canned mess, leave a comment down below so I may pray for you).

This apple pie recipe is simple and classic and is a perfect holiday dish year round!

Ingredients

¼ cup sugar

1/8  cup lightly packed brown sugar

¼ cup all-purpose flour

8 cups chopped tart apples

½ tsp cinnamon

½ tsp nutmeg

1/8 tsp salt

2 Tsp butter

2 store bought or homemade pie crusts

Directions

Heat oven to 425 F. Peel (if you desire) and chop apples into medium sized bites. Mix together all sugar, salt, flour, and spices in a bowl and add apples, mixing to coat with dry mixture. Coat your pie pan with cooking spray if necessary and line with bottom pie crust. Pour apple mixture into pie pan. Chop up butter into several small pieces and place across top of pie mixture. On a cutting board, roll out your second pie crust.

Lattice crust pattern (aka the only way to style your apple pie crust): Using a pizza cutter or sharp knife, slice crust into strips (8 if you want thick strips and 10 if you like them thinner). Lay half of your strips across the top of the pie in the same directions, evenly spacing them. Lay the second half of the strips across the pie pan perpendicular to the first set lifting up every other strip from the first set to have the second set go over and under making a lattice pattern. Brush crust with an egg wash, or even dome water, and sprinkle with sugar to give it a beautiful finish when it comes out of the oven. Bake for 40-50 minutes.



Ginny McCormack Ehrhart
Ginny McCormack Ehrhart

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