My husband’s favorite! Apple pie he could eat this every day. When we first started dating I made him one straight out of the can. He thought for years it was homemade. LOL. Comstock apple pie filling and Pillsbury ready-made pie crust is so close to homemade, until I found the Grandma Ople’s Famous Apple Pie. Oh my! This became truly a homemade apple pie that could win over any man’s heart or a pie contest.
This post will link you to Grandma Ople’s, but I am giving you my Granny’s pie crust and recipe first. It is good and this was the recipe I learned how to make apple pies, until I found the can and then Grandma Ople’s. Once I made her pie one holiday I have not made any other type of fruit pie.
- 1 cup of sugar
- 1/4 cup of flour
- 1/2 tsp cinnamon
- 6 cups thinly sliced green or granny smith apples (5-6 apples)
- 2 tablespoons of butter
- 1 egg -white only
I add in 1 tsp vanilla
Heat oven to 425 degrees
Prepare crusts from Pie crust recipe or use already made Pillsbury refrigerator pie crust.
Put one crust in pie plate.
Stir together dry ingredients and set aside
Wash and core apples. I use an apple wedger from Pampered Chef. This handy tool makes it easy to cut your own fresh apples, rather than spending extra money on store-bought slices.
Then use your simple slicer and slice up apples until you have 6 cups.
Pour dry ingredients over apples. Toss to evenly coat the apples.
Pour apples into the prepared pie shell. Cube your 2 tablespoons of butter and place on top of apples.
Cover the pie with the other pie crust. Seal and flute the edges. Slit top crust to ventilate. Whisk egg white with 1 tablespoon of water. Brush on top of pie crust and sprinkle with 1 tsp of sugar. This will give your pie a glossy golden look.
Cover your edges of your pie crust with strips of aluminum foil. I now use my pie crust shield from pampered chef, makes it easier than fighting with strips of aluminum foil that keep popping up.
Remove the aluminum foil or pie shield during the last 15 minutes of baking. You will bake the pie for 45 minutes or until the crust is brown and juice bubbles through slits.