Apple Pie


With Spring upon us and Summer just around the corner, it’s finally time for more picnics! To me that means a few things, mainly that it’s time for apple pies. I’ll sometimes use frozen pie crust so I don’t have to worry so much about tedious measurements that could destroy the whole thing, and instead focus more on making the filling as delicious as possible. Here is a look at how I like to prepare my apple pies.



1 box pie crust – thawed (has two pie crust circles)

3 large apples – I use 3 different types of apples to add a variety of tart and sweet

1 cup refined white sugar

1/4 cup brown sugar

2 tablespoons pumpkin pie seasoning

1 tablespoon cinnamon

1 egg – beaten

1 tablespoon raw sugar


Peel apples and cut into cubes. In a large bowl, combine the apple chunks with all of the dry ingredients (except for raw sugar), and let sit for about 15 minutes. Take one of the pie crusts and press into a 9″ round pie tray. Cut off any extra around the rim with a knife. Fill the tray with the apple mixture.


Take the second pie crust, and cut into long pieces, about one ince in width. Weave the pie crust pieces to create a lattice pattern for the top of the pie.


Take whatever pie crust slivers remain to seal the edges together, and press around rim with a fork. Lightly coat the pie crust top with the egg and top with raw sugar. Follow the baking instructions on the pie crust box, let cool, and go have a picnic! Or simply enjoy at home.




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