Easy, Homemade Apple Pie Recipe

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Whatever you do, please don’t tell my mom I’m sharing her “famous” apple pie recipe. For some reason, my family likes to hoard recipes. Whenever my mom was given a compliment on a dish she served – and that was often! – she always kept quiet on her recipe. I don’t get it! If I have a delicious recipe, I like to share it with others! And that’s what this easy, homemade apple pie recipe is. Worth sharing. (Perhaps that’s the difference of our generations. I can get all meta and heavy here, but I won’t. You are welcome.)

This apple pie comes together very quickly, and tastes so much better than anything you can get from the store. I’m incredibly biased, but I encourage you to give it a shot and let me know what you think.

Also, you’ll notice I use store – bought pie crust. This pie would be even better with a homemade crust, but ain’t nobody got time for that. (For those that do have the time, please share your secret. And here’s the recipe for a crust I’ve used in the past. I like that it uses butter rather than lard or shortening, so I can use my Kerrygold butter.)

Be sure to pick up some *quality* vanilla bean ice cream to scoop on top. Let’s get to baking, shall we?

Easy, Homemade Apple Pie

Yields: 8 servings | Prep time: 20 minutes | Bake time:  40 minutes | Total time: 60 minutes

Ingredients

• 6 to 7 Granny Smith apples
• 1/4 cup granulated sugar
• 1/4 cup all purpose flour
• 1/2 teaspoon cinnamon
• Dash of salt
• 1/4 cup butter
• 3/4 cup brown sugar
• 1/2 cup all purpose flour
•  2 tablespoons lemon juice
• Refrigerated pie crust for a 2 crust pie

Directions:

1. Preheat oven to 425*. Peel, core, and slice the apples.

2. In a large bowl, toss the apple slices with the granulated sugar and 1/4 cup flour.

3. Using a 9 inch pie pan, roll out one pie crust. Be sure to press it down. Add the apples.

4. In a small bowl, mix the cinnamon, salt, brown sugar and 1/2 cup flour. Sprinkle on top of the apples. Squirt the lemon juice on top, and then dot the pie with butter.

5. Add the top crust. Turn the top crust under the bottom and flute the edge. Cut slits in the top for steam to escape. *

6. Bake for 30 to 40 minutes, or until crust is golden brown and inside is hot.

*As pictured, sometimes I like to cut the top pie crust into strips to create a lattice design on the top. Using a pizza cutter makes this task quite simple!