Apple Pie
Dear Friends,
If you are looking for the perfect dessert — weekday or weekends — look no further! Apple Pie. Yes! It’s just that simple, just that easy … what’s not to love! This is also the perfect pie to take to someone who needs a little love. This pie comes from a cookbook book full of love, From Truck to Table. This cookbook evolved from the Common Grounds market founded by a group of very talented and committed Charlotte women to benefit the Urban Ministry in Charlotte. Paige Waugh, Sarah Belk, and others had an idea and they made it a reality. Well done good and faithful servants!
With gratitude,
Apple Pie
INGREDIENTS
2 refrigerator pie crusts
1¼ cups sugar
1½ tsp cinnamon
4–5 lg Granny Smith or Honeycrisp apples, peeled and sliced
1 tbsp butter, chilled and cut into small pieces
DIRECTIONS
Fit one pie crust into a 9-inch pie plate.
Combine sugar and cinnamon. Sprinkle half of mixture on bottom of crust.
Place apples in crust and sprinkle with remaining sugar mixture. Dot with butter. Cover with top crust, crimp edges, and cut vents in top. Bake at 400° for 60 min.
Serve warm with vanilla ice cream.
DEEDEE’S NOTES
- Recipe may be prepared earlier in the day. Cover and chill. May need to increase baking time.
- For pie crusts, I recommend refrigerated Pillsbury Pie Crusts. To make your own, see Basics.
- You may use a combination of Granny Smith and Honey crisp apples.
- To freeze, make pie according to recipe, but do not cut vents. Cover with paper plate and aluminum foil. May be stored 3–4 months. To bake, cut vents in top crust and place frozen pie in preheated 400° oven. Allow 10–15 min extra baking time.
- Increases well.
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