The first thing I make after apple picking is apple pie. There’s no better way to fill your kitchen with a warm, apple-y smell. This isn’t the healthiest recipe, but it’s easy. Only four ingredients stand between you and this simple pie – just apples, white and brown sugar, and pie crust. If you went apple picking recently, give this a try. It showcases the apple’s true flavor so choose your favorite kind!
Simple Apple Pie
Peel and slice 6 cups of apples (approximately 6 medium apples). Mix with ½ cup sugar and put in a strainer over a bowl for half an hour. The natural apple juice will start to drain into the bowl, which will decrease your chances of ending up with soupy pie. While the apples are draining, remove 2 pie crusts from the fridge and let sit on the counter – they are easier to handle when room temperature.
Preheat the oven to 425 degrees Fahrenheit. Line the bottom of a pie pan with one of the pie crusts, centering it over the pan and letting some of the edge hang over. Layer the apples in concentric circles in the pan and arrange so that there’s a mound at the center of the pie.
Take the apple juice from the strainer and combine with 2 tablespoons brown sugar in a small saucepan. Heat over medium high heat, stirring constantly, until it starts to bubble. Let it cook until the mixture coats the back of a spoon and creates a syrup. Drizzle the syrup over the apples.
Top with pie with the other half of pie crust, pressing the top crust into the bottom crust at the edges of the pie pan. Use a knife to cut the excess crust, and pinch the pie crust into any design you’d like. Cut six long lines into the top of the crust to let steam escape. Cover the crust of the pie with strips of tin foil.
Bake for 45 minutes with the foil covering the crust. Remove from oven, take off the foil, and bake for an additional 15 minutes. Let cool for at least half an hour before serving.
Yield: 6 servings. Per Serving: $1.44, 304 calories, 14g fat, 59g carbs, 2g protein.