Recipe: Simple Apple Pie
Use a firm-fleshed, tart apple like a Granny Smith or firm-fleshed apples like Honeycrisp, Fuji, Braeburn or Pink Lady. (Stacey Little/ Southern Bite)
It’s the perfect fall dessert – warm apple pie topped with a huge scoop of vanilla ice cream. But making it shouldn’t be a six-hour job. This version is easy and still has all the great flavors of homemade apple pie.
Slice the apples about 1/8-inch thick to ensure they cook all the way through. If you like your apples a little more al dente, you can slice them a little thicker. (Stacey Little / Southern Bite)
Simple Apple Pie
Click here for the original recipe.
Prep time: 30 minutes
Cook time: 1 hour
Servings: 8
Ingredients
- 4 large, firm tart apples
- 1/3 cup sugar
- 1/3 cup firmly packed light brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 (14.1-ounce) box premade refrigerated pie crusts (2-count)
- 2 tablespoons unsalted butter, cut into small cubes
Instructions
- Preheat the oven to 450 degrees.
- Peel, core and slice the apples into 1/8-inch slices. Add the apples to a large bowl.
- In a small bowl, whisk the sugar, brown sugar, cornstarch, salt, cinnamon and nutmeg together. Sprinkle over the apples and toss to coat the apples in the sugar mixture.
- Allow the pie crusts to come to room temperature, then gently unroll one crust to cover the bottom and sides of a 9-inch pie dish. Trim off the excess crust around the edges.
- Add the apples and any juice from the bowl into the crust. Spread the apples out evenly in the crust.
The sweet, rich apple filling is the real star. (Stacey Little/ Southern Bite)
- Sprinkle the butter over the apples.
- Gently unroll the other crust and place it centered over the pie dish. Fold any overhang under the edge of the bottom crust and pinch together to seal. Crimp to form a decorative edge.
- Cut three to four 3-inch slits in the top of the pie to allow it to vent.
- Place the pie on a rimmed baking sheet and into the oven. Bake for 10 minutes at 450 degrees, then reduce the heat to 350 degrees and bake for an additional 50 minutes. If the edges brown too quickly, cover them with strips of aluminum foil.
- Allow the pie to cool completely, two to three hours, before slicing. The filling will thicken as it cools.
- Serve slightly warmed with whipped cream or vanilla ice cream, if desired.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”
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