Apple Pie

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

Ingredients:

• 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

1. Set out frozen pie crust to defrost
2. Pre-Heat oven to 350 degrees.
3. In a mixing bowl, whisk together sugar, flour, and cinnamon.
4. Whisk in melted butter, lemon juice, and milk.
5. Peel and thinly slice apples.
6. Place apples in one of the defrosted pie crust.
7. 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.

8. Line the edges of the crust with tinfoil.
9. Place on a cookie sheet (to help keep the bottom of your oven clean).
10. Bake for 20 minutes in a 350-degree oven.
11. Remove tinfoil from edges.
12. Bake an additional 30 minutes (or until apples are fork-tender).

Enjoy!

Maurie Kay