There are certain foods that I could eat no matter the time of day, craziness of life or my location. Apple pie is one of those foods. Truth be told my husband enjoys apple pie much more than I do, and in his opinion I don’t make it often enough.
Although Apple Pie is delicious, it is a labor of love. I made two pies this past Christmas, and I was only able to accomplish this task because the baby slept most of Christmas morning (thank you Lord) and Daddy played with Sonny while I baked away.
This may sound silly and obvious, but the key to Apple Pie is of course the APPLES! The best type of apple for this filling is a tart apple – I used Granny Smiths, but Jonathan apples will work as well.
For peeling the apples I use a potato peeler, but you can also use a paring knife. Another great tool to use is an apple slicer, this will slice and core your apple. The segments will still need to be cut thinner but the apple slicer gives you a head start.
Not sure if I’ve said this yet, but I am all about efficiency and I’m unfortunately also a procrastinator. When it’s time to make a pie, I’m usually rushing because I have to be somewhere or I’m already late. The good thing is, once the pie is in the oven my husband can handle it from there.
This recipe normally uses butter, but I substitute coconut oil for butter. You can’t always switch the two, (trust me, I’ve tried), but this recipe is very forgiving.
Okay back to the recipe. Once you’ve got your apples slices and sugared, set them aside and make the crust. The apples will release a good amount of juice while they are covered in sugar, make sure you pour the apples and all of the liquid into the bottom crust, you don’t want a dry pie!
Cover the pie with the second crust, and if you’re feeling fancy, cut a pretty design in the top using your paring knife. This will allow the pie to release steam and some wonderful juice to bubble onto the crust!
I like to pretend I’m on Little House on the Prairie when I’m doing this step, (did anyone else watch that show as a kid). The design reminds me of picnics, church potlucks and simpler times.
You can serve this pie hot or wait for it to cool. Add some ice cream, whip cream or no cream and you are set for a good time.
Easy steps to creating a stress free apple pie.
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp nutmeg
1/2 tsp cinnamon
6 cups apples (Granny Smith, Jonathan) (thinly sliced)
2 tbs coconut oil
Preheat oven to 425 degrees farenheit.
Peel, core and thinly slice apples.
Add sugar, flour, nutmeg, and cinnamon to the apples, Stir and set aside.
Make pie pastry. Roll out pastry dough and put in the bottom of a glass pie dish.
Pour apples into the pie crust, scrape the sides of the bowl. There will be a liquid at the bottom of the bowl that held the apples, make sure to pour this liquid into the pie crust as well. (You don’t want a dry apple pie!)
Dot the filling with coconut oil.
Cover the filling with the second pie crust. Be sure to seal the bottom and top pie crust to minimize leaks. Press the crust edges together with a fork, or flute the edge if you know how.
Cover the edge of the pie crust with foil, add slits to the top of the pie crust with a paring knife, this allows the pie to vent while it is cooking. Place the pie on a cookie sheet, this will catch any spills.
Bake the Pie for 30 minutes.
Remove the foil from the edges of the crust and bake for an additional 15-20 minutes.