EASY APPLE PIE
Prep Time: 30 minutes
Cook Time: 1 hour
2 – 9″ pie crusts – Tenderflake is what we used, but store-brand can also work.
6 large MacIntosh Apples (sliced, no need to take the apple skin off – may need a 7th apple).
1 cup light brown sugar
4 tbsps all-purpose flour
1 tsp ground cinnamon
You can also choose to add:
1/8 tsp ground nutmeg
1 tablespoon butter
1 tablespoon of lemon juice
1/2 cup white sugar (+ 1/2 cup light brown sugar in lieu of 1 cup light brown sugar)
1 large egg (lightly beaten in a small bowl for an egg wash of the pie shell)
- Place oven rack in the centre position and preheat the oven to 400F (204C). Remove pie crusts from the freezer and allow to thaw at room temperature for 5 to 10 minutes.
- In a large frying pan, add sliced apples and let cook for a few minutes, stirring gently. Then add light brown sugar, flour and cinnamon. Continue to stir until everything thickens, tossing to coat evenly.
- Spoon the apple filling over the bottom crust and discard any extra juice from the bottom of the bowl (this can make the crust soggy).
- Take the top crust out of its liner and allow to flatten on a floured surface (to roll out), or do what I did and invert it directly onto the bottom crust! Ta-da!
- Press edges of the pie crust together with a fork or using your fingers. If you have any major pastry rips you can use a bit of water to patch up the crust again. Cut 4 slits in the top of the dough to allow the steam to vent. Place pie on a baking sheet.
- If you would like to do the egg wash, now is the time… then cover the edges of the pie with a strip of foil to prevent them from browning in the first 25 minutes.
- Bake at 400F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375F and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature.
SERVE WITH WHIP CREAM OR ICE CREAM!