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The boys (Andrew especially) request apple pies often
I get a bunch of apples from the fridge that the kids won’t eat because they are bruised or because a certain someone in this house takes a bite of one here and there and puts it right back. I use LOTS of apples. About 10 medium sized. No wimpy apple pie for us. It doesn’t matter what kind of apples you use, but I usually like Granny Smith’s, and Macintosh, and Jonathan’s. We don’t eat many Delicious apples because I don’t think they are delicious.
I get out my VERY useful peeler/corer-this thing has been a lifesaver and make the process of apple pies, and french fries and mashed potatoes SO quick and easy. No dreaded peeling or coring. It’s held up to kid-use.
I do this:
Sometimes, or often, I don’t have the time to make crust-I use Pillsbury refrigerated pie crust and no one knows the difference.
Add your ingredients to your apples and don’t think it has to be all perfect.
1 cup sugar (you can add less if you want)
1 TBS. cinnamon
1/4 cup flour (If you are using lots of apples like me)
A couple dashes of lemon juice
That’s all I put in!
Add the crust on top. Before you pinch the crust closed, take off a little extra crust from the top crust where you can see you have extra.
Put four little slashes with a knife in the top.
Here’s the part that makes the crust look all fancy.
1. With the little extra pieces you saved make something. Like a leaf, or the child’s initials you made the pie for.
2. Use a brush (if you don’t have one just use your fingers!) and brush some milk all over the top. This will give the pie a nice glazed look.
Bake in your oven at 425 degrees.
Set the timer for 20 minutes.
When the timer goes off, check the pie. Does it look like it’s getting too brown on top?
40 minutes total.
(It is also a good idea to put a piece of foil in the bottom of the oven in case there is a leak-it makes clean up much easier.)