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Every season has its perks here in the Midwest, but there’s nothing quite like autumn when the trees look like sunsets and the socks are extra cozy.
And then there’s apple pie.
Easily one of the human race’s greatest inventions ever, its tart-sweet deliciousness wrapped in flaky awesome is proof that God loves us and wants us to be happy. And there’s very little better than firing up a hot oven in a cold house and baking (ok, ok, eating) pie.
It all starts in the orchard where the kids pick as many Jonagolds, Snowsweets and Pink Ladies they can carry while snacking on straight from the tree.
Snowsweet.😘🍎❄️👏🏽 #applepicking #apples #orchard #fall #TMTinIllinois #explorewanderland
Cameo.😘🍁🍎🍂👏🏽 #applepicking #apples #orchard #fall #TMTinIllinois #explorewanderland A photo posted by Pilar Clark (@pilarclark) on
Apple picking! 😄🍂🍎🍁🙌🏽 #firsttimers #apples #applepicking #fall #TMTinIllinois #explorewanderland
Never too sweet or too tart, each variety releases just enough juice to set off that magical interaction between crust and filling without getting mushy about it.
My recipe (adapted from an old-fashioned version created by my little Irish granny) is incredibly easy, smells like happiness and tastes like dreams.
Make it immediately.
Tip: Since pie obviously wins at all the things (as does this recipe, ahem), you might want to consider making two at once so there’s plenty leftover.
- 1 box refrigerated pie crusts - room temperature
- 10 medium apples - cored, peeled and sliced thin
- ¾ cups granulated sugar
- 2 tbsp. all-purpose flour
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- ⅛ tsp. ground nutmeg
- 1 tbsp. fresh-squeezed lemon juice
- Preheat oven to 425.
- Pile apple slices into a large mixing bowl and add sugar, flour, cinnamon, salt, nutmeg and lemon juice.
- Fold gently to mix thoroughly and set aside.
- Unroll one pie crust into the bottom of a 9-in. pie plate.
- Pressing firmly taking care not to poke holes in the crust, mold to the sides and bottom.
- Spoon apple deliciousness into the crust.
- Top with the second crust.
- Roll and fold edges to create a seal and cut a few slits into the top. (I have way too many in mine because I let the kids help. The outcome was still delicious.)
- Bake 45 minutes until apples are tender, the crust is golden brown and the kitchen smells like happiness.
- Cool at least 2 hours before serving.
- Wrap any leftovers (yeah, right) tightly with foil and refrigerate.