To me, aside from the pumpkin spiced everything, apples are synonymous with this time of year. Growing up in an area where orchards are plentiful, all things apple took over as soon as the fruit started to fall from the trees. Cider, applesauce, caramel covered apple slices, apple breads, apple tarts, candy apples, were all signs that Fall had arrived.
So last week, when I was home for a few days, I was sure to grab a half peck of apples from a roadside stand to bring back down with me. Scent has a powerful way of triggering memories and inhaling the aroma of fresh apples brought me back to the New England Autumns that I love so much.
But really, who cares how good they smell? That’s fleeting. What I really craved was pie: Delicious, cinnamon-y, melt in your mouth, home-made apple pie. I love pie. All pies (this one in particular). But apple pie, my mom’s apple pie, is worth the 1200 mile drive for a bag of freshly picked New York apples.
Any apples will do, I’m obviously a biased Yankee. And this recipe is so easy, made even more so by the use of premade pie crust (for anyone whose ever made a sub par pie crust, this is the best thing ever). That’s what makes this pie so perfect, its simplicity. And it’s deliciousness. Oh, and the way it makes the house smell…
Yields: 1 Pie
- 2 pie crusts (if using the premade kind – no judgement – take them out of their packaging and bring to room temperature)
- 8 apples, preferably Cortland, skinned, cored, and sliced thin
- 1 Tablespoon lemon juice
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon flour
- pinch of salt
- 1 tablespoon butter, cut into small cubes
- Preheat oven to 350
- Place the sliced apples in a bowl and sprinkle with lemon juice to prevent browning
- Stir in sugar, cinnamon, nutmeg, flour, and salt until well mixed, set aside
- In a deep pie dish, place one of the pie crusts in the bottom working it up the edges
- Pour the apple mixture into the pie pan
- Top with cubes of butter
- Place the other pie crust on top pinching the two crusts together to seal.
- I had a cute little heart cookie cutter that I used to cut out a hole in the top of the crust before I placed it over the filling. You can do the same or simple cut slices in it after its been sealed.
- Bake until golden*. For me, that was around an hour and a half.
*Place the pie pan over a cookie sheet in case any of the goodness inside bubbles out.
- Allow to cool and set for at least an hour (this is, by far, the most difficult part of this recipe).
- Slice and enjoy!