It's dessert week here on This Mommy Cooks! I just decided that, so that's why I haven't mentioned it before now! haha I have so many dessert recipes just waiting to be posted since I usually only do them on Tuesdays. I will probably regret posting more than one this week, but I love you guys so I'm going to make a sacrifice. That just means I'll have to make more new desserts, right? Well, this one is definitely a keeper. I made it a couple of weeks ago and it was DELICIOUS! With the exception of peeling and chipping the apples, it was very easy. I used store bought Pillsbury roll out pie crusts, because I can. I wanted it to be pretty, and when I make my own pie crusts, they never turn out pretty. I also wanted this to be quicker and I had them in my fridge. Anyway, this is a great recipe to make right now since it's fall and apples are cheap ,cheap, cheap! It would also be a great addition to Thanksgiving or Christmas menus or any other occasion you think an apple pie is fitting. Make this soon! And don't forget to serve it with a scoop of vanilla ice cream on top, or you'll regret it.
My giveaway ends tomorrow at 12 Noon, est. Don't forget to go here and enter if you haven't already!
Homemade Apple Pie
1 - Package Pillsbury Pie Crusts (there are 2 in a box, found near the cookie dough at the store.)
9-10 apples, two different kinds, one Granny Smith Apple (I used red Delicious and Granny Smith)
1/4 Cup Apple Juice
2 TBSP Lemon Juice
3/4 Cup Sugar
1/4 Cup Corn Starch
dash of salt
1 tsp Vanilla
1 tsp Cinnamon
1/4 -1/2 tsp allspice
1 TBSP butter, melted
1 TBSP sugar
Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. I prefer to chip them instead of slice them because I like smaller pieces. Now this took me forever. I would plan on it taking at least 30 minutes if not longer.
In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well. Spoon apples into prepared crust. Wet your fingers and wipe around the edge of the crust before unrolling your other crust on top. Press to seal around edges. After you have sealed them together, fold the edges over and crimp them with your fingers. Cut a few slits on the top with a knife. Melt some butter and brush it over the crust then sprinkle a bit of sugar on top.
Place in oven and bake at 425 degrees for 15 minutes. Remove from oven and cover entire pie with foil (leaving center open, basically you're covering the edge and a small amount of the pie.). You just want the outer edge covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden brown.
This recipe has been linked to Recipe Swap Thursday at Prairie Story and Tasty Traditions .