I know, people often associate apple pies with fall. However, when you've got a fresh batch of apples, you can make an apple pie anytime. Here's a little trick: reserve some of the apple pie juice to drizzle over the top of an ice-cold scoop of ice cream. It's super delicious. In fact, it was my dad's favorite dessert. A warm slice of apple pie with a generous scoop of vanilla ice cream and some of those reserved apple pie juices drizzled on top is simply delightful. The combination of tender, cinnamon-spiced apples encased in a flaky, golden crust creates a pie that bursts with comforting warmth and irresistible sweetness in every bite.
Vibe: I recommend the song "Itsy Bitsy Teenie Weenie Yellow Polka Dot Bikini". The playful, upbeat nature of the song mirrors the simple joy and timeless appeal of enjoying a slice of warm apple pie. Just like the catchy tune brings a smile to your face, the comforting flavors and aroma of the apple pie evoke feelings of happiness and relaxation.
Ingredients:
2 store-bought pie crusts (one for the bottom and one for the top)
6-7 medium-sized apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
Raw sugar for sprinkling on top
Instructions:
1. Preheat your oven to 375°F (190°C). Place one of the store-bought pie crusts into a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edges.
2. In a large bowl, combine the sliced apples, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated with the mixture.
3. Pour the apple mixture into the prepared pie crust, spreading it out evenly. Dot the top of the apples with the small pieces of butter.
4. Place the second store-bought pie crust over the apple filling. Trim any excess dough and crimp the edges of the top and bottom crusts together to seal the pie.
5. Cut slits in the top crust to allow steam to escape during baking. You can also create a decorative pattern if you'd like.
6. Brush the top crust with the beaten egg, then sprinkle raw sugar generously over the top crust for a beautiful sparkle and crunch.
7. Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
8. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing and serving.
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