Tuesday, October 21, 2014

Super easy apple pie



I promised in my previous post that I would upload the pictures and details of my rushed attempt at an apple pie after our trip to the apple orchard.  I didn't have time or ingredients to make my own pie crust so I decided to use the Pillsbury refrigerated crust and also used their Perfect Apple Pie recipe found on their website and also on the box. It is probably the easiest recipe I've ever tried and I plan to try it again with my own homemade crust soon. The best part of it, is that it doesn't require a lot of ingredients; aside from the apples and the crust, all you need is flour, sugar, cinnamon, nutmeg, salt, and lemon juice.

I started out by peeling and thinly slicing six apples.  Is it sad to admit that I'm somewhat of an apple expert? I can peel, core and slice them up in seconds after making so many batches of apple sauce! When I first started out making apple sauce for my daughter last year I found it a bit tedious peeling, coring and cutting up all the apples so I decided to try the corer & slicer duo shown below by Good Cook




It cores and slices the apple into 8 wedges all at once, which sounds like an excellent time saver in theory, but over time I realized that it was much faster just doing it the old fashioned way with a regular knife and peeler. The corer only works for apples of a specific size and shape and actually ended up being slower in the long run, because more often than not it would not fully remove the core, and it still needed to be peeled.

So when I was making the pie I just used my regular peeler and knife and sliced it as thin as I could be bothered to.




Once I was done slicing them up, I placed them in a gallon size ziploc and added all the other ingredients. I chose to use a lot less sugar than the recipe called for and I decided to use a ziploc bag over a bowl because I felt it was the easier faster option. This also allowed me to store it in the fridge whilst I was figuring out the pie crust.





The premade pie crust is unbelievably easy to use. I just unrolled it and placed it inside the glass pie dish and then poured the apple filling into the dish.





Once I had all the apples in the dish, it seemed that 6 apples were too much for the size of the pie dish, and I thought about scooping some of the filling out out to avoid over stuffing the pie.  But ultimately I decided to leave it alone so I went ahead and put the second layer of crust over the pie and folded it over the bottom layer; sealing in the apple filling. I used a fork to reinforce the edges and then I just hoped for the best.

I planned to use my fork to poke a few holes in the top, but I guess you could say I went a little "fork happy"



Once I was done stabbing the pie a billion times with the fork, I  wrapped the edges of the crust in foil and placed the pie in a preheated oven set to 425F. After about half an hour I removed the foil wrap to allow the edges to brown, and about 15 minutes later I had my very own apple pie!

I really didn't have high expectations for this pie as I didn't put much effort or planning into it, but it was scrumptious! The smell of it alone was worth it; my kitchen smelled amazing for the rest of the day. My daughter was not interested in the pie at all and didn't even want to taste it which worked out great for me. My husband and I on the other hand couldn't get enough of it, I'll absolutely be making this again.











1 comment:

  1. that's such a yummy looking pie! girl you can really cook, maz

    ReplyDelete