A is for Apple Pie – AtoZ Challenge

Ah …the smell of fresh-baked Apple Pie …straight out of the oven.  The sweet aroma of baked apples and cinnamon in the air.  What could be better!

Apple Pie

• Servings: 4-6
• Time: 40-45mins
• Difficulty: easy
• Print

Ingredients:

Crust: 1 package Betty Crocker pie crust mix.  I was running short on time so I made life easier on this one and used the mix.

Pie Filling:  

6 cups thinly sliced, peeled apples, about 6 medium

3/4 cup sugar

3  tbsp all-purpose flour

3/4 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground nutmeg

1 tbsp. butter or margarine

1 tbsp lemon juice

Directions:

Heat oven to 425 degrees F.  Place one pie crust in ungreased 9″ glass pie plate.  Press firmly against side and bottom.

In large bowl, mix filling ingredients; spoon into crust lined pie plate.  Top with second crust.  Wrap excess top pie crust under bottom crust edge, pressing edges together to seal; flute.  Cut slits or shapes in various places on top pie crust.  You could also do the top pie crust in lattice shape.

Bake 40 – 45 minutes or until apples are tender and crust is slightly golden brown.  Note:  You might want to cover your pie around edges with strips of foil after first 15 minutes to prevent too much browning on edges of pie crust.  Cool at least 1 hour before serving.  Top with your favorite Vanilla Ice Cream or Whip topping.

Things to Know:

• You can substitute 2 cans apple pie filling in place of the fresh apples to cut down on preparation time.
• You can make a Sugar topping for your pie.  Before baking brush top crust with 1 tbsp. water and sprinkle with 1 tbsp. sugar
• For Caramel lovers:  After removing pie from oven, drizzle with 1/3 cup caramel topping.
• You can use a gluten-free pie dough, I know Pillsbury makes one.

Click below to see more of the AtoZ Challenge 2014