Fall Favorite: Homemade Apple Pie
What do you do when you go a little crazy and pick too many apples at the apple farm? Make apple pie, duhhhhh. As you have already read in Monday’s post about our adventures at Riley’s Apple Farm, we might have over estimated what we can consume in apples before they go bad. Not a problem because there are numerous Fall recipes that call for apples!
I’ve been limited on free time this week so I had to keep the recipe quick and easy, thus bringing me to the idea of making a traditional homemade apple pie. Most of the ingredients not only can be found in your pantry (saving us time by not having to make an extra grocery trip), but apple pie is an all around crowd pleaser! Bring it in to work and share with your buddies, save it for your next book club meeting with the gal pals, or just enjoy it at home.
Let’s Get To Cooking:
- (2) 9″ inch Pie Crusts
- 6 cups of sliced Apples (6-8 Apples)
- 3/4 cups of white sugar
- 1 tsp. of cinnamon
- 1 dash of nutmeg
- 1 TBS. of butter
Prepare your pie crusts ( follow directions on package). Preheat pven to 425. Core & slice apples. Combine sugar & cinnamon mixture. Arrange apples in layers in pastry lined pie plate. Sprinkle eachlayer with cinnamon + sugar mixture. Dot top layer with small peices of butter. Cover with 2nd pie crust.
Place pie on lowest shelf in your oven and bake for 10 minutes! After 10 minutes reduce your ovens temperature to 350 and continue baking for another 30-35 minutes. Viola you now have a fresh apple pie! I prefer to eat it immediately after, but don’t worry it tastes just as good after it has cooled off a bit.
When you get around to making this yummy recipe, make sure to tag me in your pictures! I can’t wait to see all your finished products. I promise, this recipe won’t dissapoint.