04/19/2026
My Apple Pie
Ingredients:
I don’t make crust. I’m not that patient. I use Pillsberry rollout piecrust in the red box 2. Just as good!
One Granny Smith apple and two Honeycrisp apples, plus both brown and white sugar, flour, cinnamon, nutmeg, lemon zest, a splash of vanilla, and a bit of lemon juice.
2. Prep Apples: Peel, core, and slice your apples. Toss them with sugar, flour, cinnamon, nutmeg, lemon zest, lemon juice, and a splash of vanilla.
3. Pre-Cook Filling: Lightly cook the apple mixture in a dry skillet or microwave just a few minutes until they soften slightly (this keeps them from being too crunchy or watery).
4. Assemble Crust: Roll out one crust into your pie dish. Add the pre-cooked apple filling. Then, roll out the second crust, cut it into half-inch strips, and weave them over the top for a lattice pattern. Seal the edges.
5. Brush Crust: Lightly brush the lattice top with egg wash for a golden crust.
6. Bake: Place in a preheated oven at 375°F for about 50 to 60 minutes, until the crust is golden and the filling is bubbling. Let it cool before serving, and enjoy!
Here’s the breakdown. You’ll need about 6 tablespoons each of brown and white sugar, 2 tablespoons of flour, 1 to 2 teaspoons of cinnamon, a pinch of nutmeg, and 1 tablespoon of lemon juice. Then, add a teaspoon of vanilla extract and a bit of lemon zest. Once tossed, you can gently pre-cook them.
