Vikings Women

Easy Apple Pie 

1 Pkg, 2 Pie Crusts, refrigerated and softened

¾ Cup Granulated Sugar

2 Tbsp AP Flour or cornstarch     

1 Tsp Lemon Zest               

¼ Tsp Salt              

¼ Tsp Nutmeg, ground

¾ Tsp Cinnamon, ground

¼ Tsp or less, Allspice, ground

1 Tbsp Lemon Juice          

3 ½ Lbs McIntosh Apples, Granny Smith Apples, peeled, cored and sliced in large chunks

1 Tsp Vanilla or Almond Extract 

2 Tbsp Baker’s Sugar

Preparation Steps

Mix the sugar, flour, lemon zest, salt, nutmeg, cinnamon, vanilla or almond extract, and allspice together in a bowl. Add lemon juice and apples and toss until well combined.

Prick the bottom of your pie crust (so that the crust won’t be soggy and the water vapor can escape). Spread apples with their juices into a dough lined pie pan. Mound them more into the middle and up high. Pat down.  Top with second crust. Wrap top and bottom crust together, pressing edges to seal. Flute the edges with your fingers or with a fork. Cut a few slits in pie or a small hole in the middle to allow ventilation. Brush crust surface with 1 beaten egg white.

Place pie on heated baking sheet, heat oven to 425 degrees, and bake until crust is light golden brown. About 25 minutes. Reduce oven temperature to 375 degrees, rotate the baking sheet, and continue baking until juices are bubbling and the crust is a beautiful golden brown. Sprinkle baker’s sugar over the top crust. This should be another 30 minutes or so. Allow pie to cool before serving.

Chef’s tips: Pie is better served cooled down or the next day because this allows the filling to gel. Also, pre-baking the bottom crust helps the crust from becoming soggy