Last month, Bruce’s Mom broke her hip. Oh my God, this was/is terrifying. She’s doing better, but recently Bruce went down to Florida to help her for a week. It’s what you do, right? And although it was still August when he returned, I made him one of his Fall favorites as a surprise: Apple Pie. He was sooo happy. The recipe I made is the best apple pie recipe I’ve ever come across. It’s a Betty Crocker standard. I hope you will make it this Fall. And I hope you will enjoy it as much as Bruce does.
Apples Are the Star of This Best Apple Pie Recipe
I love cookbooks, even in this age of the digital recipe box (see my blog: The Best Recipe Box Apps). And in that vain I think that EVERYONE should own a copy of The Betty Crocker Cookbook. It is, in my humble opinion, the gospel of basic cooking. I love Betty Crocker for quick and easy reference to things like time per pound to cook a roast, measurement equivalents and the like. Sure, I can look these up on my phone, but leafing through the book is a visceral pleasure that I can’t get from a screen. Several times every Autumn I will get out my Betty Crocker for this best apple pie recipe that is so easy. You can grab it for your own recipe box app at Betty Crocker Apple Pie. Or follow the directions below.
Insider Tip: You can usually find a copy of this cookbook at your favorite consignment store or thrift shop, like Consignments Ltd., but if you can’t, you can get one on Amazon at Betty Crocker Cookbook. It’s also makes a great gift for a bridal shower, in case you’re stuck for an idea.
Ingredients for The Best Apple Pie Recipe:
- Pillsbury 2 Crust Refrigerated Pie Crust
- 1/2 cup sugar
- 1/4 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 8 cups thinly sliced peeled tart apples (8 medium) – I Use Granny Smith’s
- 2 tablespoons butter
Directions:
- Preheat oven to 425 degrees.
- Roll out first pie crust and lay it in the pie plate. Pierce with a fork several times so it vents.
- In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples.
- Spoon this mix into pastry-lined pie plate. Dot with butter.
- Place top crust over this and crimp the edges so bottom and top crust are connected.
- Pierce top crust with a fork several times to vent.
- Cover the edges with a pasty ring or tin foil strips to prevent burning.
- Bake for 38-40 minutes, removing the foil or ring for the last 15 minutes.
- Cool for 25 minutes to an hour (or 5 minutes if you are Bruce)
- Enjoy!
- Insider Tip #1: For an extra pretty and golden-brown crust, brush the crust with egg white and sprinkle with a small amount of sugar before baking.
- Insider Tip #2: Consignment and thrift shops are great places to score pie plates, if you don’t already have one.
Have a lovely and delicious Sunday, my friends! Marianne
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