This is my mom’s apple pie recipe. It’s pretty simple and just perfect in my opinion.
I know many people prefer the tart taste of Granny Smith apples for their apple pies but I like a sweeter apple like Red Delicious. If you go apple picking this fall, ask your apple farmer for a recommendation. There are lots of apple varieties out there that we don’t see in most supermarkets.
You need:
Refrigerated pie crust (not the frozen kind in the foil pan but the refrigerated kind near the cookie dough; make sure it says there are 2 crusts in the box), or make your own
6 cups of peeled, sliced apples (for me this was 4 large apples)
3/4 cup of sugar
1 tablespoon cornstarch
1/2 to 1 teaspoon cinnamon
Preheat oven to 400.
Prep pie crust according to package directions. Most will direct you to let the pie crust set out at room temperature for 15 to 20 minutes.
Mix apples with sugar, cornstarch and cinnamon.
Give it some gentle stirs until the apples are well coated with the sugar and spice. While they are all getting acquainted, place one pie crust into a glass pie pan. Fit the crust into the pan and trim off any edges if necessary.
While you work on your crust, your apples will start smelling wonderful and will have taken on a gooey pie filling texture.
Pour apples into crust and spread them around evenly.
Then place your second crust on top. Pinch the edges together. You can do this very fancy-like or go for a more “rustic” look like I do. With a knife, cut some slits into the top crust to let the steam out. You can also write your favorite letter in the middle. “C” is kind of my pie trademark.
Place your pie pan on a cookie sheet so that if your pie should dribble, it won’t dirty your oven. Bake for 50 to 60 minutes at 400 until golden brown. Ice cream isn’t an absolute must but it’s pretty dang irresistible on warm apple pie.
