Every Thanksgiving our family disperses the food prepping so no one has too much to do or too little. This year my job is the pies, and dessert is a pretty big deal in our big family so I need to get them right or it will be a story brought up at every holiday. So I didn’t really want my pie fail story replayed a million times and I decided it would be best to do a trial run of an apple pie. I had a Sunday afternoon completely free which almost never happens, got the dusty old pie pan off the shelf, and got to baking. There is something that just comes with fall that makes baking even more enjoyable (which I thought could never be possible). I had some Ed Sheeran playing in the kitchen, an apple-pumpkin candle burning, and the fireplace on, making an ideal autumn atmosphere for pie baking if I do say so myself.
- 2 pie crusts (I used the pre-made Pillsburry crusts)
- 6 cups of thinly sliced, peeled green apples
- 3/4 cups sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- Preheat your oven to 375 degrees and line your 9′ pie plate with the first crust.
- In a large mixing bowl, mis together the sugar, flour, cinnamon, nutmeg, and then add the apple slices.
- Place the sliced apples into the pie plate and put the second crust on top. Cut slits in the top crust and crimp edges as desired.
- to prevent over-browning cover the edge of the pie with foil for the first 25 min in the oven and remove.
- Bake the pie for 25-30 more min without the foil until the top is golden brown