Simply Delicious Apple Pie

Every year, there is an over abundance of apples. In every variety you can possibly imagine! And I can't help it, I want to can them all. When I can them though, I don't like to make a bunch of pie filling or applesauce. There's more flexibility in simply canning the apples and then, when ready, make them into the desired product.In this case, it was time for some pies.

Wholesome, old fashioned apple pies. Who doesn't love that with a scoop of ice cream at the end of the day. The nice thing about this particular recipe is that you can use canned apples, fresh apples, or a blend of the two to get the texture you like. Love flexibility!

Simply Delicious Apple Pie

3 half pints canned apples or 10-12 baking apples, peeled, cored, sliced

3 Tbs flour

2/3 c sugar

½ tsp cinnamon 

½ tsp nutmeg

pinch of ground cloves

2 Tbs butter, cut into small pieces

Preheat oven to 400F

Press one pie crust into pan. Press the crust along the lip of the pie pan flat for now. Reserve the second pie crust dough for later.

If you’re using canned apples, drain the apples and pat them dry with a towel and prepare them accordingly. If you’re using fresh apples, simply prepare them appropriately. Chop your butter up so it is ready to go.

In a bowl, mix together the flour, sugar, cinnamon, nutmeg, and ground cloves. Add the apples and mix them together.  Add butter pieces and quickly toss them before pouring the apple mix into the pie crust.

Roll out your second crust and place it on top.  Make sure to add some vents. I use lattice, small cookie cutters (both done before placing it on top) or you can simply use a knife to cut some slits on the top. Seal the edges of the crust together and crimp or flute the edge.

Place the pie pan on a jelly roll pan and put it in the oven. Bake for 40-45 minutes, or until the crust is browned and the apples are bubbling. Pull it out and allow it to cool before serving.

Adapted from the book, Martha Stewart’s Pies and Tarts