|Classic apple pie|
It is fall and you know what that means. Apple season! (I know that’s exactly what you were thinking). After a series of missteps trying new recipes, I went with a tried and true, down home, easy as (apple) pie recipe… oh wait, this is apple pie. Thanks Joy of Cooking – I needed a thumbs up (Elizabeth even gave me one).
Pick ‘em at an orchard or pick ‘em up at your grocer, grab some golden delicious apples and enjoy your fall!
- Pie crust dough, like Pillsbury pie crusts in the refrigerated section
- 6-8 medium-large golden delicious apples (about 7 cups of apple pieces)
- 3 Tbsp unsalted butter
- ¾ c sugar
- ½ tsp ground cinnamon
- 1/8 tsp salt
Beautiful on the inside and out
Preheat the oven to 425. Unroll the pie crust and place the bottom crust in your pie dish.
Peel, core and slice the apples a little more than ¼ inch. Measure 7 cups of cut apples. In a large skillet or pot, heat butter over high heat until sizzling and fragrant. Add the apples and toss until glazed with butter. Reduce the heat to medium, cover with a lid, and cook 5-7 minutes, stirring frequently. The apples should soften on the outside but still be slightly crunchy. Stir in the sugar, cinnamon and salt. Bring to a boil over high heat and cook at a rapid boil for about 3 minutes until the juice becomes thick and syrupy. Remove the apples from the heat and spread out onto a baking sheet to cool.
Once cool, pour the apple mixture into the bottom crust. Brush the overhanging edge of the bottom crust with cold water. Cover with the to crust and seal the edges (trim, crimp or flute, if you wish). Cut about 6 steam vents into the top crust.
Bake 40-45 minutes until the crust is brown and the filling bubbles. Part way through cooking, you might want to place aluminum foil over the edges of the pie to keep it from burning. Let the pie cool to your desired serving temperature (we couldn’t wait that long, about 10 minutes, and there was still steam coming from the filling). The pie is best eaten on the day that it is made but it will keep for 2-3 days at room temperature. Don’t forget to serve with a scoop of vanilla ice cream!