The inspiration for my apple pie comes from a recipe written in 1916. It is full of fresh sliced apples, sugar, and cinnamon. I cheat on this recipe with the crust because when I get a craving for some apple pie, I don’t want to waste my time making a from-scratch crust, especially when I can find some frozen pie crust in the bottom of my freezer. Served warm from the oven with a scoop of vanilla ice cream it always the way to go with this amazing pie.
|PREP: 15 minutes||COOK: 50 minutes||YIELD: 1 pie|
- 2 large apples (peeled and sliced)
- 1 ½ cups of granulated sugar
- ¼ cup butter (melted)
- ¼ cup flour
- 2 teaspoon cinnamon
- 1 teaspoon lemon juice (optional)
- ½ cup milk
- 2 pre-made frozen deep-dish pie crust
- Set out frozen pie crust to defrost
- Pre-Heat oven to 350 degrees.
- In a mixing bowl, whisk together sugar, flour, and cinnamon.
- Whisk in melted butter, lemon juice, and milk.
- Peel and thinly slice apples.
- Place apples in one of the defrosted pie crust.
- Use the second defrosted pie crust to decorate the top of the pie.
- I like to strip the crust and use it for a lattice.
- Line the edges of the crust with tinfoil.
- Place on a cookie sheet (to help keep the bottom of your oven clean).
- Bake for 20 minutes in a 350-degree oven.
- Remove tinfoil from edges.
- Bake an additional 30 minutes (or until apples are fork-tender).