Chitter has been asking for an apple pie-so over the weekend I made her one. The recipe I use makes the best ever apple pie and its easy-peasy too.
The recipe calls for a double crust-so either get out your favorite pastry recipe and whip 2 up-or do I like I do and buy a box from the refrigerator section of your grocery store.
I unroll one of the pie pastries and lay it in a regular size pie plate.
Slice your apples-I think I used 6 small apples for this pie-but I usually just slice up as many as it takes to fill the pie shell.
Cut a 1/2 stick of butter into cubes;
sprinkle the cubed butter on top of the apples, along with 2 tablespoons of plain flour and 1 cup of sugar (my apples were really sweet-so I backed the sugar up to 3/4 of a cup).
Next-gently lay the 2nd pie crust pastry on top. I fold it under the bottom shell-and give it a good pinch all the way around to seal them togehter.
Once I've secured the 2 pie pastries together-I go back around squeezing the crust between my thumb and index knuckle to give the pie a scalloped edge.
I brush an egg white on top of the crust-and cut several holes in it to allow steam to escape.
Lastly-I sprinkle sugar over the top and bake it for 1 hour in a 350 degree oven.
This photo is proof that its the best apple pie. I set it on the counter to cool-and when I came back to take my photo of the finished pie-almost half of it was already gone.
If you're a long time reader of the Blind Pig & the Acorn you may be thinking-"That is just like Miss Cindy's Blueberry Pie-but with apples." If you are-you'd be right! It is the same recipe-it turns out great no matter what fruit you use.
For a quicker-less heavy apple pie-check out Aunt Mary Jo's Apple Pie-its good too!