I whipped this pie up with a roommate in less than an hour. With the help of two additional hands and pre-made pie crust, this dessert that is the epitome of fall is easy as… Yeah, you get the idea.
If I had to choose one of my favorite things about this cold turn in the weather, it would be the food. Autumn seems to be represented by food: Thanksgiving, for one, is huge. But in addition to that, you see apples and pumpkins, and things with apples and pumpkins in them, literally everywhere you go. Why not make the most of it?
Now, you might be like me. Whether you’re a busy college student or a non-stop worker, I promise that if you really want it, you will find the time to make this apple pie. It has been tried and tested multiple times (by the general public all over the internet!). For the first time in a long time, I didn’t try to alter a recipe I found online. This one is straight out of Allrecipes, and everyone who has tried this pie can vouch for its reliability.
Now, if you have a little bit of extra time on your hands, like I did miraculously today, go out and pick the apples you put in your pie. It makes the pie taste 10 times better. Apple-picking is a wonderful way to spend a beautiful and sunny early fall day. I highly encouraging visiting an apple farm if you have access to one!
But grocery store apples will do just fine, as well. I recommend Northern Spy, as recommended to me by the dude at the farm, but I know a lot of people like to use Granny Apples in their baking. What’s your favorite kind of cooking/baking apple?
- Pie crust for 9″ double crust
- ½ cup butter
- ¼ cup water
- 3 Tbsp all-purpose flour
- ½ cup white granulated sugar
- ½ packed brown sugar
- 5-6 medium apples, peeled, cored, and sliced
- Preheat oven to 450F and blind bake the bottom crust for 8-10 minutes until lightly golden on the edges. Make sure to poke some holes on the bottom with your fork before putting it in the oven. Allow to cool slightly.
- In a saucepan over medium heat, melt the butter. Add the flour and stir until combined. Add water and combine. The mixture will seize up a bit.
- Quickly add the sugars, stirring until smooth. Bring to a boil then reduce to a simmer, stirring occasionally, for 1 minute.
- Fill pre-baked crust with sliced apples, mounded slightly. Cover top with lattice work crust. Pour butter/sugar mixture over the crust, focusing on pouring more into the holes between the crust lattice so that it runs into the pie.
- Bake at 425F for 15 minutes. Reduce temperature to 350F and continue to bake for 35-40 minutes, until apple is soft (can be easily poked by a fork).
Apple fact of the day: There are more than 7000 different recorded varieties of apples!