As Easy As Apple Pie
Over the weekend I made an apple pie that was not only easy but delicious too. Growing up, I was never a big apple pie fan. In fact, it wasn’t until recently that apple pie even appealed to me. There is something to be said about homemade apple pie with homemade filling. The freshness preserves the texture and the taste making a much better pie if you ask me.
I imagine that store-bought apple pies and cans of apple pie filling use globs of preservatives and thickening agents so that these products can last longer. But in my opinion, this ruins the texture of the apples and turns the apple pie filling into one gloppy mess. Hence why I never liked apple pie.
But after watching my brother in Seattle make a fresh apple pie from scratch for the first time a couple weeks ago, I’ve been opened up to a whole new world where the apple pie not only looks good but tastes good too.
So here is the recipe I used this past weekend. It doesn’t even have any butter and it’s still tasty!
This is a fast and easy recipe and it’s yummy. Whenever there’s an apple pie to be made, I get the call. Serve warm.
* 6 C. apple slices
* 1/2-3/4 C. sugar
* 3 Tbs. all purpose flour
* 1 tsp. cinnamon
* 1/8 tsp. nutmeg
* Pre-made pie crust
Mix sugar, flour, cinnamon, and nutmeg all together in bowl. Add the 6 cups of sliced apples and toss until coated. Pour into a pie crust. Put the top crust on the filled shell. Cut some slices in pie for steam to escape. Bake at 375 degree oven for 30-25 minutes or until crust is golden color and filling is bubbly. Note: I use the pie crust that comes in the cooler section of the market with 2 shells to a package.Tip: Wet your finger with water and put on the bottom crust before putting the top crust on, add top crust and press lightly with fork tines. Another tip is to white wash the top of crust before baking. To do this just use a little milk on your basting brush and lightly go across the top shell before baking.