Wednesday, August 23, 2017

Heavenly Apple Pie Recipe

Fall is far and away my favorite season. I love seasonal-specific activities and traditions, too, so every year I go apple picking to help me transition from summer into fall! Eating all the apples I pick is always a challenge (my eyes and picking basket are always bigger than my stomache!), so baking pies are perfect to help you enjoy the best seasonal produce before it's gone!

This is a very traditional apple pie recipe that is just as good cold as it is warm. My favorite way to eat it, though, will always be warm with a scoop or two of vanilla ice cream on the side :) You can modify the taste of this pie with the kind of apples you choose to include and accommodate your tastes for a sweeter or more tart pie. I used late summer Sansa apples and it turned out beautifully.

Heavenly Apple Pie

    6 cups cubed apples (about 6 apples)
    1 tablespoon lemon juice
    1/2 cup sugar
    1/2 cup packed brown sugar
    3 tablespoons all-purpose flour
    1 teaspoon ground cinnamon
    1/4 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    Pastry for double-crust pie
    2 tablespoons butter
    1 large egg

Preheat oven to 425 degrees.

Gently press one pie crust into your pie plate. Brush lightly with a wash of your scrambled egg to prevent the dough from becoming soggy from the filling.

In a large bowl stir to combine prepared apples and lemon juice.

In a separate bowl, combine all dry ingredients (sugars, flour, cinnamon, allspice, and nutmeg). Pour dry ingredients into the bowl with your apples and gently stir to combine.

Pour the apple mixture into your prepared pie plate. Cut the butter into small slivers and use them to dot the top of the apple mixture.

Use your second pastry crust to decorate the top as you wish.

Bake for 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 40 to 45 minutes.

Let cool and enjoy! 

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