It’s fall and you know what that means? Apple pie! And pumpkin pie too! So yesterday, I decided to make an apple pie. Apples are in season, or getting ready to be picked, and that means I can make tons of PIES! Yay! I am not that great at making crusts, especially now that I don’t have the space to use my rolling pin. So I have started purchasing ready made pie crusts. Great thing about them is that I can put them in the freezer and when I know that I am going to make a pie later in the day, about two hours before, I take a package out and let them thaw out. Easy peazy! This recipe that I am going to share with you is a slightly modified version of this one. I will share my modified version with you.
Dough and Filling:
Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
3 1/2 cups peeled, chopped Granny Smith apples
1 cup unsweetened applesauce
2 tablespoons butter, chopped into small pieces
1 egg, beaten
Preheat oven to 425 degrees F.
Line a 9-inch pie pan with half of dough. (s/n: I used cooking spray to coat the pie tin and then floured it before placing the bottom crust. You can use butter and a paper towel to evenly coat the tin as well. Lightly press the crust into the tin so it doesn’t stick when done.) Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, and applesauce. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. (s/n: If you are not confident in making a lattice design or you do not have the time, place the top crust over the apples and cut decorative slits into it.) Brush on the egg wash over the entire top crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.
I omitted the lemon juice for two reasons, I was using Granny Smith apples (very tart) and I didn’t have any lemons at the time! 😛 I was right to do so because I could still taste the tartness of the apples. Using the 3/4 cup of sugar was a bit much for me. So next time I make this, I will use at the most 1/2 cup. I like my crusts thick so I rolled the excess under to create a lip. It is actually quite difficult for me to cut excess off evenly with this pie tin. The egg wash helped a lot and saved me foil paper. The crust didn’t burn.
This pie is very easy to make. It took me 15 minutes (the time it took for my oven to heat to 425) to prepare the filling…from the peeling of the apples to the brushing on the egg wash. All I had to do was listen out for the timer.
I hope this pie will become a family fave! I know my kids love it!