The days are beginning to get a bit cooler and I’m already thinking about apple picking. That can only mean one thing. An apple pie is in my future!
I like to mix up my pie apples. While a combination of Honey Crisp and McIntosh apples makes me, any combination of apples that you love to eat will be equally delicious.
You’ll need dough for a two-crust pie. I like to make my own but, if making pastry seems too scary, you can use store bought dough.
Now for the good stuff. This pie filling is easy and delicious. There’s a reason they say it’s as easy as pie!
- 6-7 medium apples
- 2 T lemon juice
- 1/2 c. granulated sugar
- 3/4 tsp. cinnamon
- 1/4 tsp. salt
- 3 T flour
- Peel, core, and slice the apples. Toss with the lemon juice to prevent browning
- Add the sugar cinnamon, salt, and flour to the apples.
- Let them sit for at least 30 minutes to draw out the juices.
- While the apples are macerating, preheat the oven to 400F.
- Pour the apples into your prepared pie shell and dot with butter.
- Place the top crust over the apples and crimp the edges.
- Don’t forget to cut vents on the top crust!
- Place the pie on a cookie sheet before you put it in the oven to avoid any of the juices from hitting the bottom of your oven.
- Bake the pie for about 60 minutes, or until the crust is golden brown and the juices begin to bubble out.
Enjoy after dinner, for a late night snack, or have a slice for breakfast!
When it comes to a late night snack, we asked our resident beer expert and proprietor at St. Gambrinus Beer Shoppe, Heather Burns, what she would serve with our rockin’ apple pie. Heather says we should pair our pie with an Allagash Curieux. Allagash is one of the most respected, established craft breweries in the US, founded in 1995 and is located in Portland, ME. This is a Tripel aged for 7 weeks in bourbon barrels and then blended with a fresh portion of Tripel. It’s smooth and slightly boozy with notes of coconut and vanilla. Perfect to pair with apple pie a la mode!