It is officially fall and that means our house is in pie season! One of the favorites of our house is apple pie! My family loves an adapted version of the recipe found on the side of the Pillsburty Pie Crusts box. That’s right…hold your shock, I do not always make my crust from scratch! For this simple and time saving recipe we adapted the following ingredients to meet the taste needs of our family.
1 box Pillbury refrigerated pie crusts
8 medium apples (we use Granny Smith and Gala)
3/4 cup sugar
2 tablespooks all-purpose flour
3/4 teaspoons ground cinnamon
1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1 pie tin/plate
* Here is where I should note some of our differences. We use Granny Smith and Gala apples because we like the mixture of flavors. We also cut up 8 apples instead of 6 as the original recipes states. This provides us with some extra for a sweet treat without having to cut open the pie.
The original recipe calls for thinly sliced peeled apples; however, we enjoy ours apples a little chunkier and mae ours more like small cubes. This also makes it a little easier for our littles to help me with the cutting.
Additionally, we add WAY more cinammon (up to 3 tsps) and sugar (up to a 1 1/2 cups)! This is because we add to extra apples and we use Granny Smith which is a little more tart than other apple varieties. Plus, we only eat these sweet treats a couple of times a year so…why not! We add the sugar in 1/4 cup increments and try to keep an eye on the ratio. Finally, we hadd lemon juice to taste, which for our family is more like 1 1/2 – 2 tablespoons.
Now on to the directions:
1. Preheat oven to 425°F and place one pie crust in a greasted pie plate. I know it says do this first, but I always preheat the oven after I have the apples peeled and diced. As many of you know, getting help from littles can some times slow down the process, so I wait to preheat until we start mixing ingredients. I also do not put the pie crust in until we are closer to backing; however, I do sit it out so it can begin to warm to room temperature which makes it easier to mold and work with.
2. Mix the ingredietns together in a large bowl and spoon them into your pie crust once everything is mixed together.
3. Now, flour some wax paper and grab your favorite cookie cutters! The awesome thing about this part is the kids and pick which cookie cutters they want AND it can change with the season without having to adapt a whole new recipe! We selected butterflies and one flower in the middle. We like to make cut outs overlap a little so they help hold the pie shape when we cut it, but go crazy and add as much or as little as you would like.
4. Back 40 – 45 minutes or until appleas are tender and crust is desired level of golden brown. Here is where we differ from original directions again…I cover the edge of the crust with 2 – to 3 – inch wide strips of foil for the first 30 – 35 minutes not the last. I find it is a little easier to pull them off than struggle with trying to put them on, but you do what works best for your family and your oven! Don’t forget to let cool for at least 2 hours…this is where those extra cut apples come into play but that is for another post!
Enjoy! We are always looking for a new spin on apple pie! What are some of your suggestions!