Apple Pie

Warm, soothing, delicious…

One of my very favorite things about fall is apple pie. There is nothing like the smell of fresh apple pie baking in your house to make it feel cozy and warm. Apple pie triggers the comfort sensors in your brain. The taste can soothe your weary soul. Apple pie provides a happy place.

I find that Granny Smith apples make the best pie; they are crisp and tart. Their sharp taste blends with the brown sugar to create a complex flavor. The crisp texture of Grannys meant they will not feel mushy once the apples have been baked. Now I know there are people who will argue til the cows come home that a crust made from scratch is superior and easy and I don’t begrudge those people their opinions one bit. But you must know this: those same people have gone on and on abut how much they love my pie crust which they are unaware comes from a box at the supermarket. That’s right, Pillsbury roll out crusts are my friends and I’m proud of it.

Since I am a dedicated pie maker and apple is my signature pie, I invested in an apple peeler-corer device that makes the prep work about a million times easier. We lovingly refer to is as the Apple Torture Device since it looks like something vaguely Medieval. Between the pre-made crust and the Apple Torture Device, it could not be easier to make a pie. You have my permission to eat the whole thing in one sitting.

APPLE PIE

7 granny smith apples

½ cup packed dark brown sugar

2 tbsp butter, cut into 8 small cubes

1 tsp cinnamon

1 tsp nutmeg

1 package roll-out crust

Pre heat the oven to 350. Take the crust out of the fridge and let it come to room temperature. Peel and core the apples, put them in a large bowl. Toss the sugar, cinnamon and nutmeg with the apples. Set aside. Roll out one crust on a floured surface using a rolling pin to lightly flatten it. You don’t want it to stretch out too much, it will be too thin and much up during baking. Place the crust in a 9” pie pan and lightly press at the top edges of the pan. Fill with the apple mixture dotting the top with butter. Roll out the second crust just enough to flatten it’s curled edges. Lat it on top and squeeze the edges of the top and bottom crusts together with your thumb and index finger. Using a sharp knife, carefully cut a few slits in the top for venting.

Bake for 1 hour at 350 or until crust becomes golden brown. You may need to place a tray in the lower oven rack to catch any overzealous pie juice. Let cool for 1 hour, preferably on a windowsill.

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