Warm Apple Pie

Autumn is the perfect time for baking, especially for baking apple pie with freshly picked apples from an orchard. After going apple picking recently I had 12 pounds worth of apples and what do you do with 12 pounds of apples? You make apple pie!

You Will Need:

  • Pillsbury Pie Crust
  • 3 pounds of mixed apples
  • 2/3 cups of granulated sugar
  • 4 tablespoons of unsalted butter
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon of salt
  • 1 large egg, beaten

Directions:

  • Peel & core apples then slice 1/4 inch thick
  • In a bowl place the sliced apples and add sugar
  • Heat 4 tablespoons of butter in large pot on medium-high heat, add apples and cook for 10 minutes stirring frequently
  • Stir in the flour, cinnamon and salt and cook until thickened then let cool
  • Grease the pie dish then place the first pie crust on the dish
  • Pour in the apples, making a mound in the middle
  • Place the pie crust on top; cut holes in the center of the pie crust
  • Brush beaten egg over the whole pie
  • Cover the crust with foil
  • Bake at 375 for 1 hour on the lowest rack; with about 20 minutes left, remove foil from crust

Tips & Tricks

  • If you wish to make the design I did then roll out the pie crust on a floured surface and cut strips to form the stripped pie
  • To make the leaves use a leaf cookie cutter and then lightly slice lines in it
  • You may need to place a baking sheet on the rack to keep the liquid from spilling over onto the bottom of the oven and burning
  • Always pay attention to your oven and check it frequently to avoid any danger


For the record, my pie is the stripped one and my boyfriends pie is the full crust pie.

26 thoughts on “Warm Apple Pie”

    1. Ohhh my, I think I’ve made my own crust once years and years ago! I’m always so afraid that it will come out horrible that I purchase my own, I think I may start to try making my own again though. Thank you so much for coming by 🙂

      Liked by 1 person

      Reply
  12. Pingback: OHH YESS – Bailey Ruffin

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