Basic Apple Pie

PORTIONS: 1 PIE
Basic Apple Pie – created on the CHEF CHEF app for iOS vannah1205 (Savannah McCullum)

BY

vannah1205

Savannah McCullum
0
0
3 years ago
6 cups apples (Granny smith is what I use with this recipe), peeled and sliced

3/4 cup white sugar

1 TB butter

1 tsp ground cinnamon

1 tsp nutmeg

2 pie shells (2 come in a pack)

Lay out pie shells so they can defrost. Preheat oven to 450 degrees.

Take one pie shell in poke holes in it with a fork. Place in oven for a few minutes (KEEP AN EYE OUT) and let cook a little.
***this is just to make it a little harder for when you add the apples. The pastry should just start to bubble up; then take it out of the oven. You are not cooking it all the way - not anywhere close.***

Prepare (core, peel, slice) apples. Combine sugar, cinnamon, and nutmeg in a bowl. Throw all 6 cups of apples in the dry ingredients and mix. Make sure all apples are thoroughly coated (the juice from the apples will help to coat them).

Take prepared pie shell and pour entire bowl of apples (and any left over juice/spices) in shell. Dot the apples with little pieces of butter.

Take second defrosted pie shell. Remove the dough from the pan and place on top of the "appled pie shell" (the one with apples - this shell is your "top"). This is the simple way, however you can do a design (like in the picture). Cut off excess dough from edges and press the two shells together. In other words, cut off the excess top dough and mold/attach the top shell to the bottom shell by pressing the edges together.
***if you want to give some character, press a fork's prongs around the entire circumference (on the edge) of the pie.***
***i also brush the top of the pie with butter and sprinkle sugar on top. Maybe also make 4 small incisions in a circular shape so the heat can escape - like a pie you would see in a cartoon!!!***

Before baking, I find that it helps to put foil around the circumference of the pie - around the edges. It keeps the edges from burning. To do this, take a sheet of tin foil that is big enough to cover the pie. Poke a hole in the center and place around the pie (like you are covering it to take it somewhere). Tear the tin foil (from the hole you poked) and leave just enough around the edge of the pie (maybe 1 to 2 inches - doesn't have to be exact. Mine changes every time).

Bake for 10 minutes at 450. Reduce the heat to 350 degrees and bake for approximately 30 minutes.
***i have to watch it at about 30 because mine usually isn't quite brown enough yet.***

Enjoy!!!! :) it's great with vanilla ice cream ;)