|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This apple pie recipe is easy because it starts with pre-made refrigerated pie crusts. The ideal apples for this recipe are Golden Delicious apples, but you can certainly use Rome Beauties, Granny Smiths or Jonagolds.
With the pie crust already taken care of, you can get to the fun stuff. Start by peeling the apples. Once your apples are peeled, cut them into moon-shaped slices, aiming for a thickness of about 1/2 inch. Smaller pieces of fruit tend to cook more quickly but also lose more liquid, so don't cut them too thin or too small.
Gather the ingredients.
Preheat oven to 400 F.
Unfold one of the pie crusts onto a 9-inch pie plate. Brush with egg white (this prevents the crust from getting soggy). Let the egg white dry while you prepare the filling.
Toss apples with remaining ingredients. Place apples closely together into prepared crust.
Unfold the second prepared pie crust over the apples, tucking the excess under the bottom crust. Now crimp the edges with your fingers.
Cut 3 or 4 slits in the top crust to allow steam to escape. Brush the top of the crust with any remaining egg white (optional).
Cover the pie loosely with a sheet of aluminum foil.
Bake 10 minutes. Remove the foil, lower the temperature to 375 F, and bake another 30 to 40 minutes.
Once finished baking, set pie aside to cool.
Once cool, slice pie and serve with a glass of milk (or better yet, a scoop of vanilla ice cream!).
- Once the pie has baked, allow ample time to cool so that the filling can set. The rule of thumb is that fruit pies should cool at least four hours before slicing since hot pie filling straight from the oven is usually runny. As your pie cools, the pectin molecules of the apples interact with one another, resulting in a delicious gel-like filling.