Thursday, November 12, 2015

Easy As Apple Pie

Apple Pie with Cheddar Crust
I’m sure you’ve heard the expression: As American as Apple Pie.

I say: Why should the Americans have a monopoly on good apple pie? With all the delicious and inexpensive varieties of apples available in Canada, we can do it just as well as our noisy neighbors south of the border and I say, we can do it easier, too.

This is not your typical pie recipe. While I do have an amazing recipe for crust, it’s still a pain in the butt to make, so I’m going to show you an easy speedy version that takes a fraction of the time and effort. For those of you who are feeling ambitious, click here for my family’s signature cheddar cheese crust.

Now on to the easy pie!

Here’s How You Do It

Sammy’s Easy as Apple Pie
Difficulty Level: Easy
Prep: About 20 Minutes
Cook Time: 1 hour
Serves 6

2 Pre-made Pie Crusts OR 1 Batch of Homemade Cheddar Crust
The latter will turn your pie from great to outstanding, but as I said, it’s a pain the ass to make.

3 Cups of Peeled and Sliced Apples
The variety doesn’t matter that much. Buy whatever you can get for cheap in large amounts and don’t be afraid of the slightly ugly apples that have a dent in ‘em. They’ll taste just fine.

Juice of 1 Lemon
This keeps the apples from browning and enhances their flavor.

1 Tablespoon of Brown Sugar

1 Teaspoon of Ground Cinnamon

¼ Teaspoon of Nutmeg (Optional)
My mother doesn’t like nutmeg so I often leave it out even though it adds a delightful spiciness. Just be sure to use no more than a ¼ teaspoon at a time as a little does a lot.

1 ½ Tablespoons of Butter

1 Tablespoon of All Purpose Flour
This keeps the filling from getting too soupy


1 Knife and Cutting Board

1 Mixing Bowl

1 Peeler

1 Pot

Measuring Cups and Spoons

1 Wooden Spoon

1 Fork

1 Pie Plate or Round Cake Pan

Put the apples in the bowl with the brown sugar, cinnamon, lemon juice, and nutmeg, and stir everything to coat.

Melt the butter in your pot on medium high heat and dump in the coated apples.

Cook everything together, stirring with a wooden spoon for about 5 minutes or until the apples start to fall apart and then add the flour.

Cook it all together for another 5 minutes, and then dump everything back in the bowl.

Pop the bowl in the freezer for 10 minutes to cool down the apples quickly.

Preheat the oven to 400 0F and unroll the first pie crust into your pan, pressing the edges into the top rim of the pan with your fingers or a fork.

Using a fork, stab (aka score) the crust all over. This will keep it from poofing up too much while the pie bakes.

Dump the cooled apples into the crust, spread them out, and roll the second pie crust over the top, pressing the outer edges of the top crust into the edges of the bottom one with a fork or your fingers.

Using your trusty knife, cut slits into the top crust all over to allow steam to escape while baking.

Lower the oven’s heat to 375 0F and bake for 1 hour or until the crust is golden around the edges.

Cool for at least 15 minutes or the inside of the pie will be napalm in your mouth.


And stay tuned for next time when I will show you the ultimate no bake dessert: CHOCOLATE PEANUT BUTTER PIE!

-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

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