Easy Apple Pie

Easy Apple Pie

 

It actually feels like fall today here in Florida, it won't last long so I better enjoy it while it lasts!  I have been in an apple pie kind of mood for a while but when it is 80 degrees outside it just don't seems like apple pie weather.  So today we make apple pie.  I love finding recipes in unexpected places, for example, this recipe is on the bottom of the pie plate!  It is so good and easy you will be eating pie before you know it!  Enjoy!  

 

 

 

 After I peeled, cored, and sliced six cups of apples (I used Golden Delicious) I mixed the apples with a little lemon juice, sugar, cinnamon, and nutmeg.  I used a store bought refrigerated pie crust and rolled it just big enough to fit the bottom of the pie plate.  I laid it on the bottom of the pie plate and poured the apple mixture on top.  Then I dotted the top with 2 tablespoons of cut up butter.

I rolled the second pie crust just big enough to cover the top of the apples and laid it on top.  I pinched the top and bottom edges of the crust together and cut about 4 lines in the top crust to let the steam escape.  Next I brushed one beaten egg across the top of the crust and sprinkled sugar on the crust.

 Place the pie in a 425 degree oven for about 45 minutes.  Make sure you place your pie on a cookie sheet to catch all of the juicy apple goodness or you will have a hot mess on the bottom of your oven like me!

Ingredients:
10-inch refrigerated pie crust double pie crust
6 c. peeled and sliced apples
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. lemon juice
2 tbsp. butter

For crust:
1 egg
Coarse sugar

Directions:
Preheat oven to 425 degrees.  Combine apples, lemon juice, and dry ingredients-toss to coat apples.
Roll out crust to size and place in pie plate. 

Fill with the apple mixture.  Dot top with butter slices.  Cover with top crust and flute the edges.

Brush top with beaten egg mixture and sprinkle with sugar.  Cut holes in top to let steam escape.  Bake 45 minutes on a cookie sheet.