Don’t you just hate it when you taste something positively divine that a friend made, ask for the recipe, and they refuse to give it? How awkward is that? I have always found it somewhat rude and therefore have made a point to share any and every recipe that has ever been requested of me.
There is only one recipe which has tempted me to stray from this policy, my apple pie. ~Takes a deep breath~ So, today, to force myself to remain generous, polite, and kind to anyone interested, I am posting not only my apple pie recipe but a photo tutorial as well.
This is actually quite easy. The most difficult and time consuming part is simply peeling and “chipping” the apples. In no time at all you will be wowing folks with your apple pie. That is all that I ask, don’t say you got this recipe off of a blog or website or make any other excuses when someone compliments it (although feel free to send them to my site!). When (not if, but when) someone tells you how divine your pie is, I want you to smile graciously and say “thank you”. This is now your apple pie recipe.
Starring roles: Sugar, Apples (at least two different kinds, one being Granny Smith), Lemon Juice, Corn Starch, Vanilla, Pie Crusts (You can make your own, I just use Pilsbury), Allspice, Cinnamon, and a wee bit of apple juice.
Melt some butter and brush it over the crust then sprinkle a bit of sugar on top to make it even prettier!
- 1 Package Pilsbury Pie Crusts
- 9-10 apples two different kinds, one Granny Smith
- 1/4 Cup Apple Juice
- 2 Tablespoons Lemon Juice
- 3/4 Cup Sugar
- 1/4 Cup Corn Starch
- dash of salt
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/2 teaspoon allspice
- Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
- Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.
Maybe I was impatient but my first bite was too juicy. Like 2 mins after it came out the oven. I guess I could try with a little less juice or a little more patience. There is absolutely nothing wrong about the flavor though. When you say one Granny Smith, do you mean as a variety or in number? (Good question my daughter brought up).
Christy, I have read about freezing apples and your apple pie recipe. My question is: Can I freeze the apples (9-10) in a freezer bag, thaw and then add the rest of the filling ingredients to bake the pie? My apples are on the smallish side and I need to purchase some Granny Smith’s or Crispins to enhance flavor. I am assuming maybe 10-12 apples would be a better quantity. Thank you for all the wonderful recipes you share with us.
Hey Kandy! I read on this thread where someone else had done that and I tried it last week. They are still in the freezer but when my in laws arrive this weekend I’ll be taking the filling out and pouring it into a pie crust to bake 🙂 So, I haven’t done it yet but I have confidence it will work!
This apple pie is Bangin’!!!! Best apple pie I’ve ever made. Thank you Christy.
Will need to replace granny with something else. What do you suggest?
Any firm apple will work fine, just don’t use any of the softer apples like golden or red delicious.
Christy. I know what you mean about the recipe sharing. I had a friend who made the best mac and cheese and a really delicious pumpkin pie, but REFUSED to share the recipe for either. Believe me, I asked on several occasions. I also have a friend who makes a wonderful cheesecake, but won’t give up the recipe. So, I agree with your policy. It’s not like we’re both entering the Pillsbury bake off and a million dollars are at stake. I make a lot of stuff out of your cookbooks, so I just send people to your blog.
Thank you so much Jackie, I appreciate all of your support more than you can ever imagine. It means the world to me!!
Christy, I just have a quick question. Your pie dish looks like it could be a deep dish, but since you don’t specify, do you suggest a regular or a deep? This looks so lovely and easy, my kind of pie!
Hey Karen! This is just a regular pie dish but you can use a deep dish and additional apples if you like 🙂
I’m making this for really good friends, also my very 1st apple pie! Todays date is 7/18/16 so I’ll let you know how he and his wife liked it! Sure did make the home smell wonderful, like one of those real apple spice candles! Thanks for sharing your recipe, like the LORD says, it’s better to give than receive, and I’m sure you will receive rave reviews for sharing your recipe! Karen,from Va. BLESS YOU!
Oh my goodness, I hope they like it!! That is so sweet of you to make it for them, what a great friend they have!!!