It’s official. Summer is over. Time for the tans to
fade along with the leaves. I have pretty much been in denial of
this fact of reality up until late. But after a few football Sunday Funday’s,
and the sad look my flip flops now seem to be giving me every time I walk by
them in my hall begging to be put into hibernation, there is just no denying that
fall is here to stay.
What is it they say? If you can’t beat ‘em, join ‘em?
Ok, I am going to need some reinforcements for that. Which for me came in the form of this apple pie, along with some
spiked cider, pumpkin risotto, and a lot of laughter & Hocus Pocus watching
(oh common, you know you love that movie too!) with the help of some great friends, I feel fully ready to embrace
the fall season.
After a good old-fashioned girls night of fun, this pie
recipe just had to be shared. It was too good not to.
Or is that the spiked cider talking?
Enjoy!
Ingredients
2 boxes store-bought pie crust (enough for two pies, crust
& topping included)
7 medium sized apples (Granny Smith, Golden Delicious, or
Macintosh work best)
1 cup granulated sugar
3 tbsp cinnamon
1/8 tsp fresh grated nutmeg (which is about ¼ of a pod if
you have on hand)
1 tsp corn starch
lemon juice
2 tbsp brown sugar
3 tbsp melted unsalted butter
2 tbsp cold unsalted butter, cut into small cube sized
pieces
milk & sugar for crust
Begin by rolling out your pie crusts, and preheating the oven to
375F. Note- this recipe makes enough pie filling for two small 8’ round pies, or
if you have a deep-dish pie pan it would fit nicely into one big pie. Use
whatever size pan you have on hand. Line the bottom of your pie pans in one
sheet of the pie crust. Set aside.
Meanwhile, melt the butter in a small dish, let cool, and whisk in the corn starch. Set aside.
Core, peel, and slice apples into a large bowl. As you slice
the apples, coat them with enough lemon juice to keep them from browning as you
continue to slice the remaining apples as you go. When finished, coat apples with
granulated sugar, cinnamon, nutmeg, and the melted butter & corn starch mixture.
Mix well, set aside for 10-15 minutes and let the apples macerate. AKA get all
soft & juicy.
Fill each pie shell with half of the apple mixture. Sprinkle
each pie with 1 tbsp brown sugar and 1 tbsp cold, cubed butter. Cover with
remaining sheet of dough, and score a few slits into the top of the crust to
allow for proper baking. For a shiny, sugary crust brush with a little bit of a
milk and sprinkle with granulated sugar.
Bake for 50-60 minutes or until crust is golden brown and
bubbly! TIP: place pies onto a large baking sheet, as these pies tend to bubble
over and drip their goodness onto your oven bottom as they cook. Grease fires
are frowned upon, take the necessary precautions. Let cool, and serve with your
favorite ice cream, whipped cream… and friends J
