This was my very first attempt at a pie and I was a little nervous going into it. Turns out, there was nothing to be afraid of! Using a store-bought crust probably helped a little though (Ok, I know it looks bad- first I use boxed cake mix, and now store-bought crust. But I promise I don't always take the easy route).
I had fun mixing the sliced apples with the sugars and spices. When I poured the mixture into the pan, I thought maybe I had used too many apples. There was a huge mound and I didn't know if the top crust would even cover it all. Who am I kidding? Too many apples? I looovvee apples and always have. The more the merrier, right? With a little stretching of the pie crust, I made it work. Whew! I even tried a lattice crust. It took me about three tries to get it all woven the right way, but it was worth it.
I am so happy with the way my first pie turned out.
And who's ever heard of a warm apple pie without a big scoop of ice cream? Not me.
And don't forget the caramel sauce on top! Sorry, I don't have a picture of that. I couldn't take it anymore and had to dig in! This poor pie had a short life.
(Adapted from Annie's Eats)
5 medium Granny Smith apples, peeled, cored, and sliced
1/3 cup granulated sugar
3 tablespoons brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon freshly squeezed lemon juice
2 tablespoons cold butter, cut into small pieces
1 egg, beaten with 1 tablespoon water
1. Roll out half of the pie crust and lay in 9-inch pie pan. Press down around the sides of the pan and trim any crust hanging over the sides. Freeze for 30 minutes.
2. Preheat oven to 400 degrees
3. While crust is freezing, mix the sliced apples, sugars, flour, cinnamon, nutmeg and lemon juice in a large bowl until well combined
4. When the crust is done freezing, pour fruit mixture into the pan and top with the butter
5. Roll out the second half of the pie crust and cut into 12 equal slices. Laying 6 strips in each direction, weave together to form the lattice crust
6. Brush the top of the pie with the egg wash
7. Bake 50-60 minutes, or until crust is golden brown
8. Let cool for about 30 minutes before serving
*Tip: Place cookie sheet on the lower oven rack while the pie is baking to catch any dripping.