Apple Pie

Apple pie is such a classic dessert, and it goes so well with almost any dinner in the fall! Now that I have a solid pie-crust recipe under my belt, I have discovered that home-made pies are achievable, and oh-so-delicious. I hope you enjoy this one as much as we did last night! Best served with vanilla ice cream, or sharp cheddar cheese.

Apple Pie
Yields one 9″ pie

3 Granny smith apples, peeled and thinly sliced
3 Gala apples, peeled and thinly sliced
2 tbsp lemon juice
1/2 cup white sugar
3 tbsp all-purpose flour
1 tsp (or so) cinnamon
1 recipe for 9″ Pie Crust
1 egg yolk, beaten
White sugar for top of pie

Toss apples with lemon juice, sugar, flour, and cinnamon. Layer into prepared pie plate with pie crust. Lay top of pie crust on top, press edges with fork to seal, slice pie crust to allow steam to escape, brush with egg yolk, and sprinkle with sugar. Bake at 425F for 15 minutes, then reduce oven to 350F and continue to bake for 30-40 minutes, until top of pie is golden and filling is bubbling.

Serve with vanilla ice cream, or shard cheddar cheese.

Original found here.

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