Apple Pie

I can’t think of anything better to welcome my husband home from his work trip and to start the Father’s Day weekend than a homemade apple pie!!  And yes, the crust is homemade as well…..with the left over crust I make cutouts with cinnamon and sugar topping.

The pie has a pie bird, however this one is blueberries, but it serves the same purpose.  It is used in the center of the pie to allow air to escape so the pie doesn’t bubble over.  A really good friend, Pat, gave this to me.  Pat is known for her amazing pies and I was fortunate enough to attend her “pie camp”.  You can never learn enough when it comes to baking.

Here is the recipe that I use:

6 cups thinly sliced, peeled apples (for this pie I used honeycrisp apples)

3/4 cup sugar

2 tablespoons flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

1 tablespoon butter, use to dot top of filling in pie

2 pie crusts

Heat oven to 425 degrees.  Line 9-inch glass pie plate with one pie crust.  Place your pie bird in the middle of the pie.  Mix the filling ingredients (except butter) and spoon into pie plate.  Dot with butter.  Place second crust on top and cut hole in the middle for pie bird.  (I sometimes cut shapes in the crust).  Wrap excess crust under bottom and press edges to seal.  If you don’t use a pie bird or shapes, cut slits in top crust.

Bake 40-45 minutes or until golden brown.  Cover edge of crust after 20 minutes of baking to prevent over browning.  Cool on rack for 2 hours before serving.

Enjoy!!

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