Ooo that sweet ol’ apple pie. Nothing like a warm apple pie served with a scoop of vanilla ice cream, and for my southern friends, you guys know which ice cream is the best, right? That Blue Bell homemade ice-cream, cause…
“There is more than just ice cream in a carton of Blue Bell,
Picnics and birthdays and welcome home signs,
Over 100 years, of fun childhood memories, clear country mornings, and a summer sunrise,
One taste and you can’t help but wonder how Blue Bell gets so many good things in a carton that size.”
I know some of you would say “what about the listeria?!,” but come on, that was so 2015 and we are heading into a new decade. And let’s face it, Blue Bell is still freaking delicious! But don’t you fret, if you don’t want or can’t get Blue Bell, Whole Food’s 365 Vanilla ice cream is just as good.
Anyway, I have been making this apple pie recipe for years and mainly make it for my family during the holidays. An apple pie for dessert on Thanksgiving is a classic and you can never go wrong with it. Now, since moving to New York, I get to pick my own apples when we go apple picking which makes my apple pies even more special or at least that’s what I like to tell myself.
The key to a good apple pie is the perfect balance between sugar, spices and the tartness of the apple. I love to use Granny Smith’s apples for my pies but feel free to switch it up and use whichever apples you would like.
I always end up with some left-over apples in the end. So, what I like to do sometimes is make some delicious apple turnovers. I buy a box of puff pastry’s, cut the puff pastry into squares, add some apple pie filling to the middle, and fold the squares to make a triangle. Then I bake them in the oven until they are golden brown. And there you have it, your very own home-made apple turn overs.
Ingredients
- 6 Granny Smith Apples
- 1 Pie Crust Pack
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 tbsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Allspice
- 1 tbsp Lemon juice
- 1/4 tsp Salt
- 1 tbsp Flour
- 1 egg
Instructions
- Preheat the oven to 425°F
- Peel, core and slice apples and place in a bowl.
- Combine sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, salt and flour over the apples and toss to coat each apple slice.
- Place the bottom crust onto a pie pan. Place the apples into the pan, creating a mount. Cover the pie with second crust. Wrap the excess top crust with the bottom crust to seal the edges of the pie.
- Beat the egg in a seperate bowl. Brush the egg ontop of the pie to give it a light coat of egg wash.
- Using a knife, cut five slices in the center of the pie to make a star.
- Place the pie onto a tray lined with alluminum. Place the tray in the oven and cook for 20 minutes at 425°F. After 20 minutes, reduce the heat to 375°F, and cook for another 25-30minutes until the top of the pie is golden brown.
- If you notice the edge of the pie become burnt, wrap the edges with alluminum foil and continue to bake.
