Wednesday, November 7, 2012


A tasty and easy classic apple pie.


1  box refrigerated pie crust (softened as directed on box)
1  tablespoon butter
6  cups peeled, thinly sliced apples (about 6 medium apples)
1  cup of sugar (a little more or less depending on your preference)
2  tablespoons all-purpose flour
3/4- 1  teaspoon cinnamon
1/8  teaspoon ground nutmeg
1/4  teaspoon salt
1  tablespoon lemon juice


Preheat oven to 450°F.  Place 1 pie crust in a 9" ungreased, glass pie pan.  Push crust against side and bottom of pan.
In a large bowl, mix remaining ingredients except butter.  Make sure to coat the apple slices as evenly as possible.  Spoon mixture into crust-lined pie plate.  Chunk butter into several pieces and lay on top of filling.

 <optional> I always unroll the top crust and cut out (use different cookie cutters) four 1" slits or shapes.  Or you can cut the top crust into lines (I use a pizza cutter) and "lattice" the top crust.

Top with the second crust (anyway you choose.)  Mash the edges of the crusts together and flute with a fork.  Cut off excess crust.

<optional> I like to take a small egg and beat it with 1- 1 1/2 tablespoons of water, then brush on top crust and edges.  Then I sprinkle a little sugar on top of that.  It makes the top crust a little more brown and sweeter.


Bake for 40-45 minutes.  Or until apples are tender and the crust is a golden brown.  Cover the edges of the crust with strips of foil after 15 or 20 minutes to prevent excess browning.  Let cool 2 hours on cooling rack and serve. 

I took the leftover crust and put a food colored, green star on top.

~~For a Caramel/Pecan Apple Pie~~

Drizzle with 1/3 - 1/2 Caramel Ice Cream Topping imminently after removing from oven.  Top with 2-4 tablespoons chopped Pecans.


  1. Saw this over at Happy Hour...yummmmm! Looks good to me! And who doesn't love easy! Happy to be your newest GFC follower and looking forward to more!

    1. Glad you're here! :) You can find me on facebook too