With an old-fashioned, counter-mounted apple peeler, corer, and slicer, Apple Pie is an easy, crowd-pleasing recipe to throw together. I try to time cooking so the pie goes in the oven just as we sit down for dinner.
Servings: 8
Fresh
2 rolled unbaked Pie Crusts
8 apples, Macintosh or other red variety
2 tsp. lemon juice
1 Tbsp. butter, softened
Pantry
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 cup granulated sugar
Prepare apples
Preheat the oven to 350 degrees-F. Peel, core, and slice the apples into 1/4-inch by 3/4-inch wedges. Add the lemon juice and stir to evenly coat the apples. Set apples aside in a large mixing bowl covered with a damp cloth the prevent the apples from browning.
Mix spices
In a small mixing bowl, combine the sugar, cinnamon, and nutmeg. Add the sugar and spice mixture to the apples and stir to evenly coat.
Prepare pie
Spray a 9-inch pie dish with cooking spray. Lay one rolled pie crust dough in the pie dish. Add the apples. Dot the top of the apples with the softened butter. Place the other rolled pie crust dough on top of the apples. Press the ends of the two crusts together to flute as desired.
Bake pie
Place the pie dish on a cookie sheet with sides in the preheated oven. Bake for 50 minutes or until crust is golden brown.
Serve
Let pie rest ten minutes before serving. Serve with ice cream if desired.
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