![]() ![]() Once your pie is baked, you don’t want some solid apples and some thin, mushy apples. Apples. Be sure your apples are sliced in similar thickness – about 1/4″ is perfect.Serve with a dollop of whipped cream or a scoop of vanilla ice cream. If you cut into it right away, it’ll be a little runny and won’t hold together as well. Cool and serve. It’s important to let the pie cool completely in the fridge.Place the pie on a baking sheet (in case of spillage) and bake for 45-55 minutes. Sprinkle the crumble topping evenly over the apples. Depending on the size of your pie pan, the apples will likely be stacked up pretty high, but they really compact down as the pie bakes and then much more as it cools. Begin by stacking the apples neatly into the crust. You may need to press the mixture together with your fingers a bit to form larger chunks as desired. M ix together the flour, brown sugar, nutmeg, cinnamon and butter until large clumps form. In a large bowl, mix together the apples, lemon juice, sugar, brown sugar, flour, cinnamon, and nutmeg. Preheat the oven and peel, core and slice your apples. ![]() Whether you’re using a homemade pie crust or store-bought, prepare it and put it in the fridge to chill. Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page. This apple pie is seriously SO easy to make! The most time consuming part is prepping the apples. ![]() If you would like to just use one type of apple for your pie, I recommend Honeycrisp for a sweeter pie and Granny Smith for a more tart pie. A few other apples that work well in apple pie are: Pink Lady, Jazz, Gala, Braeburn and Fuji apples. These two varieties complement each other wonderfully with varying levels of sweetness and different amounts of tartness. My favorite two types of apples I like to use in this apple pie recipe are Granny Smith and Honeycrisp. ![]() I like to use a mix of apples for a delicious balance of sweet and tart.
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