Easy All-American Apple Pie Recipe

Fall is a great time for baking. I enjoy trying new recipes, and adding new ingredients to classic recipes. However, this Easy, All American Apple Pie Recipe is perfect just the way it is. I didn’t change a thing. I followed the amazing, simple recipe on my Himark Golden Collection Pie Recipe Plate. I love to see the recipe peeking out underneath the flaky, spicy apple pie.

My favorite recipe pie plates are the Country Harvest pie plates by Royal China Jeannette. Although I’ve collected six different recipe pie plates from Royal China, I haven’t been able to find the Apple Pie Plate “in the wild.” I’m too much of a thrifter to just order it from eBay. I was lucky enough to find an alternative-the Himark Golden Collection Apple Pie Plate at Goodwill.

Ingredients:

• refrigerated pie crusts (you need two crusts for this pie)
• 1 egg
• 2 pounds of apples (I used 7 medium pink lady apples)
• 3/4 cup granulated sugar
• 3 tbsp flour
• 1 teas cinnamon
• 1/2 teas nutmeg
• 2 tbsp butter
• 2 teas of lemon juice

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Directions:

First, set the crust out to reach room temperature. Wash, peel, and core 2 lbs of pink lady apples. I used 7 apples. Sprinkle with lemon juice as you cut to prevent browning.

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The recipe pie plate suggested preheating the oven to 400 degrees, but the crust box read 425 degrees. I followed the pie crust directions for a double crust. While the oven was heating, I lined my pie plate with the first crust.

Prepare the filling. Add flour, sugar, cinnamon, and nutmeg. Dot the butter on top in small dollops at the end. Mix well.

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Unroll the top crust over the filling. I just love these easy, refrigerated crusts! I do make my own sometimes, but not if I have to peel and slice 7 apples.

Now for the fun part! Trim the excess dough from the crust with a knife or pastry scissors. Press a fork into the crust’s edge, to make a ribbed pattern. Make four cuts from the center of the pie to the outer edge, for ventilation. Use the excess dough to make decorations, if desired. I made a small apple shape, complete with a leaf and stem.

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Beat one egg until well-mixed, then use a pastry brush to spread it over the pie crust. This will give your crust a nice, shiny look. Place your pie on a baking sheet, then bake for 50 minutes. If the crust begins to look too brown, lay a piece of foil on top of the pie until baking is complete.

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Very good! You’re all finished. I topped my apple pie with a big scoop of neapolitan ice cream.

It’s Almost fall!

Kristie

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Read the recipes for No Bake Peanut Butter Pie, Country Harvest Strawberry Pie, or Country Harvest Quiche Lorraine,