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?
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
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