Go Back

SURPRISINGLY SIMPLE HOMEMADE APPLE PIE

There's nothing better than making a homemade apple pie that doesn't consume your whole day. I used store bought pie crust to keep things simple. The filling consists of McIntosh apples from our local cider mill, all of the fall spices & some butter of course! Serve it with a scoop of vanilla ice cream & you have a perfect fall dessert!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Cool Time 1 hour
Course Dessert
Cuisine American
Servings 1 pie

Ingredients
  

  • 2 pie crusts I use store-bought pie crust
  • 4 tbsp salted butter
  • 1/2 cp packed light brown sugar
  • 1/4 cp granulated sugar + 1 tbsp for topping
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 10-12 apples McIntosh, Honeycrisp or Golden Delicious, peeled & thinly sliced
  • 1/4 cp all-purpose flour
  • 1 tbsp milk
  • vanilla ice cream for serving

Instructions
 

  • Preheat oven to 425 F.
    Peel & thinly slice the apples. Set aside.
    Lightly dust the counter with flour. Roll out one dough so it's slightly bigger than your 9x9 pie plate. Carefully transfer that dough to your pie plate & form it to the dish. Trim the excess dough to an even 1/2 inch all around. Take your second dough & roll out so it's, again, slightly bigger than your pie plate. Carefully transfer the second dough to a baking sheet. Put them both in the refigerator until you are ready to use them.
    In a large sauce pan, melt the butter over medium heat. Once it begins foaming, stir in both sugars, cinnamon, allspice & nutmeg. Start adding in the apples, gently stir until they are coated. Cover with a lid & cook until the apples begin to soften & the liquid comes to a light boil.
    Stir in the flour & continue cooking until apples are almost tender. 5-10 minutes (you don't want your apples to get soggy). Remove from heat.
    Take the pie crusts out of the refigerator. Use a slotted spoon & transfer the apples into the pie dish. Once you've spooned all the apples into the dish, take about 1/4 cp of the liquid & drizzle over the apples.
    Cover the pie with the top pie crust. Turn under the edges & crimp closed.
    Lightly brush the top of the crust with the milk & sprinkle with granulated sugar.
    Cut four 2 inch slits in to the center of the crust to release steam.
    Bake for 20 minutes. Take pie out, reduce the heat to 325 F & cover the edges of the pie with foil to keep them from browning too quickly. Bake another 25 minutes (or until the juices are bubbling through the slits & the pie is a nice golden brown color).
    Let cool on a cooling rack. Wait to cut into the pie until the it has completely cooled. This allows the filling to set.
    Serve with a scoop of vanilla ice cream & enjoy!
    Store at room temperature for up to 3 days.
Keyword Apple Pie