Apple Orchard Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Apple Orchard Pie! Nothing conjures up autumnal nostalgia like a slice of apple pie, still warm enough from the oven to soften a scoop of vanilla ice cream. Inhale the aromas of cinnamon, nutmeg, and allspice. It’s delectable, isn’t it? I realize making pies may not be on the top of the list for everyone who loves it. So, I’m telling you today, it’s okay to begin with a prepared pie crust. There are some pretty decent brands out there for you to try. Some refrigerated brands are made to unroll and crimp the edges; others are frozen and meant to be thawed. Some are buttery, super-flaky, and even taste as good as homemade. That’s where you’ll need the help of an assistant, or taste-tester, so to speak. Just remember, pie doesn’t have to be picture perfect to taste spot on. It’s dessert, after all.

APPLE ORCHARD PIE

Ingredients:

1 prepared pie crust, 9”

4-5 large sweet apples, peeled, cored, and sliced

4 large tart apples, peeled, cored, and sliced

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon sea salt

2 tablespoons butter

Ingredients for Crumb Topping:

1 cup flour

3/4 cup brown sugar

1/3 cup butter, softened

1/2 teaspoon cinnamon (optional)

Instructions:

Preheat oven to 350°. Form prepared pie crust into a pie plate that has been sprayed with nonstick oil. Crimp edges. Set aside. Combine sugar, flour, cinnamon, nutmeg, allspice, and sea salt. Sprinkle about a quarter cup of mixture over the bottom of the pie crust. In a large bowl, toss the apple slices with the remaining sugar mixture. Coat well. Transfer apples to the pie plate, forming a mound in the center. Dot with 2 tablespoons of butter. Bake for 30 minutes. Meanwhile, combine flour, brown sugar, butter, and cinnamon for crumb topping. It should resemble small peas when mixed. Carefully add the topping to the apple pie. Bake 30 minutes longer. If necessary, cover the pie with foil to prevent burning.

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