Perfect for Fall: Homemade Apple Pie

Ya'll are going to love this recipe. I will go ahead and say I got this yummy recipe from Better Homes and Gardens New Cook Book. I had SO much FUN making this pie! Cooking and baking can be fun and definitely experimental. Really!

Apple Pie

1 recipe for double crust pie (recipe below) OR 1 box Pillsbury Pie Crusts

4 large peeled and thinly sliced cooking apples (I used Braeburn)

1 Tablespoon lemon juice

3/4 cup sugar

2 Tablespoons all purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 Tablespoon milk

1 teaspoon sugar

Preheat oven to 375 degrees. Prepare and roll out pastry for double crust pie or roll out pastry from Pillsbury box. Line a 9 inch pie plate with a pastry circle.

Sprinkle apples with lemon juice. In a large bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple slices. Gently toss until coated.

Transfer apple mixture to the pastry lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired. (Note: I didn't crimp the edge in the picture because of the size of the pan. Usually when I do, it is a pretty presentation. :) )

Here's another option: I cut 4 slits in the pastry then used a toothpick to make a 'P' in the pastry. I did that just for fun. My Mama told me about that a while back! :) See pic below.

If desired, brush top pastry with milk and sprinkle with additional sugar. Cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 10-15 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack. To serve warm, let pie cool at least 2 hours. Ta-Da! I definitely brushed the top pastry with a little milk and sprinkled with sugar.

And here is a closer picture of the 'P'. Be creative! You can design anything on the top if you choose to!

**Recipe for Pastry for double crust pie**
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8-10 tablesppoons cold water

In a medium bowl stir together flour and salt. Using a pastry blender or fork, cut in shortening until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Divide pastry in half; form halves into balls.
On lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll pastry into a 9 inch pie plate. Ease pastry into pie plate without stretching it. If you do, it shrinks crust.
Transfer desired filling to pastry lined pie plate.
Roll remaining ball into circle just like the other crust. Cut slits in pastry. Place pastry circle on filling; trim if needed. Crimp edge as desired. Bake as directed in recipe.

That is it ya'll! I think baking a homemade apple pie is a dessert of love! I just mean it is so sweet to bake someone a homemade apple pie. And ya'll, I know you make the crust homemade. It's not that hard. If I can do it, YA'LL can do it! Have fun baking!

Meredith