They say there’s nothing better than a hot, fresh apple pie. Who’s they? I dunno, but they’re totally right!
Okay, so maybe there are a couple of things that are better. Like sleeping in on a Saturday without your children coming in and jumping on your bed and stealing your phone so they can fight over the Chuck-E-Cheese game and wake up their younger brother. Or digging your toes in the sand while listening to the waves crash into the shore. But that’s about it.
The best thing about this apple pie is that it is so simple, with so few ingredients, that you could probably head into your kitchen right now and have it ready to bake in less than 20 minutes. How awesome is that? There are so many recipes that are probably amazing that I just can’t get the time or energy to engage. Whoever makes those clearly doesn’t have children.
Let’s Get Started!
First of all, you’re going to need to prep your pie crust. You should definitely take a couple of minutes to make a double batch of our No Roll Pie Crust – trust me, it’s worth the time. It’s so much better than store bought crust.
After your pie crust is in your favorite pie dish, grab yourself 5-6 apples. I like to use Gala apples for their sweetness, but if you’d like to mix it up, here’s a chart from thebestdessertrecipes.com that can help you narrow down your choices. A lot of people like to mix 2 or 3 different types of apples which sounds like fun as well!
Grab whatever apples you decided on and give them a quick rinse. Use your trusty apple corer (get one here!) and get rid of all the seeds and cores from your apples. From here you can slice your apples into thin slices by hand, or…
Use your food processor and get them ready 1,028,345,246% faster.
Side note: I didn’t peel my apples this time, and I wish I would have. If you like the textural difference between cooked apples and peel, leave them and save yourself the time, but if I could go back and redo this pie I would have peeled them first.
Okay, back on track. Put your apples in a large bowl and top with your cinnamon, sugar, and flour. Let the mixture sit for 10-15 minutes – this is a crucial step! It helps the apples produce their natural juices so that your apple pie will be moist and delicious instead of dry and chewy.
Pour your apples in your crust and enjoy the beauty that you’ve created so far. It’s just going to get better from here…
Grab the other half of your pie crust that you prepped and some wax paper or plastic wrap. Roll your dough between two sheets of either product until it is an even thickness.
Then grab these awesome cookie cutters and cut out a whole bunch of leaves to place on top of your apples, like this…
Brush the tops of the leaves with milk, and sprinkle with cinnamon and sugar. Pop in your 450 degree oven for 10 minutes, then reduce the temp to 325 and bake for another 45-50 minutes. Let it cool for a few minutes, then slice it up, top it with vanilla ice cream (if that’s your thing), and enjoy.
The leaves are perfect for fall, but the beautiful thing about this pie and crust is that you can change it out with any shape. I’ve done stars, hearts, even mustaches(!) for my father-in-law, whose upper lip has been covered since the seventies. We’ve even experimented with coloring dough with food coloring to make fall-covered leaves (it came out…okay).
We’re excited to be joining link parties on Bunsinmyoven.com and at marilynstreats.com!