Mmmmm….it is that time of year again! Apple pie season!

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Now, I have to admit that I cheated and used a ready made pie crust for this particular pie.  I am in the middle of testing gluten free pie crusts and didn’t have time to make both (and couldn’t run the risk of using a not so good crust on this pie and having an extremely unhappy husband!)  Making a crust is not a scary as it sound, though.  The secret is using very cold butter.

The hardest part about making an apple pie, in my opinion, is peeling and coring the apples. I might suggest purchasing one of those corer/peelers all in one devices, but the gadget I use for coring and slicing (see above) also works nicely. You'll need about 7-9 apples, depending on the size of the apples.

The hardest part about making an apple pie, in my opinion, is peeling and coring the apples. I might suggest purchasing one of those corer/peelers all in one devices, but the gadget I use for coring and slicing (see above) also works nicely.
You’ll need about 7-9 apples, depending on the size of the apples.

Combine the sliced apples with one cup of sugar and one teaspoon of cinnamon.

Combine the sliced apples with one cup of sugar and one teaspoon of cinnamon.

You'll need 2 pie crust to fit a 9 inch pie dish.  Place one crust in the dish and fill with the apple mixture.  Cut the butter into 1/8 inch pads and place around apples.  Cover apples with second pie crust and pinch the edges to seal.  You can play with the edges to make them fancy, if you'd like.  I just pinched the crust shut and then made indentations with my fingers.

You’ll need 2 pie crust to fit a 9 inch pie dish. Place one crust in the dish and fill with the apple mixture. Cut the butter into 1/8 inch pads and place around apples. Cover apples with second pie crust and pinch the edges to seal. You can play with the edges to make them fancy, if you’d like. I just pinched the crust shut and then made indentations with my fingers.

Slice the top crust in the middle about an inch to allow the steam to escape.  Lightly brush the top of the crust with a little bit of milk and then sprinkle a little surge over the top.  This is completely optional but makes for a pretty pie.  Place the pie on a cookie sheet to avoid a big mess if the filling oozes out while baking.  Bake in a preheated, 425 degree over for about 50-60 minutes.   I would check on it 3/4 of the way through and if it looks like the edges are starting to brown too much, consider putting foil around it.   Finally, enjoy!!

Slice the top crust in the middle about an inch to allow the steam to escape. Lightly brush the top of the crust with a little bit of milk and then sprinkle a little surge over the top. This is completely optional but makes for a pretty pie. Place the pie on a cookie sheet to avoid a big mess if the filling oozes out while baking. Bake in a preheated, 425 degree over for about 50-60 minutes. I would check on it 3/4 of the way through and if it looks like the edges are starting to brown too much, consider putting foil around it. Finally, enjoy!!

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