Easy apple pie takes all that you love about cinnamon, apples and a flaky pie crust and makes it so easy a toddler–well–a preteen could do it. And since you’re probably older than that, that’s a guarantee that you can kick this thing’s butt. Go for it.
Raise your hand if you are afraid to make a pie.
Good. Thank you. I see you in the back row. Yes, thank you.
Now raise your hand if you are even more scared of the crust.
Ah hem. Yes, I see the problem.
Now tell me who’s slap out of time to make any sort of baked item that even resembles a pie.
Oh. Whoa. That’s like the whole class.
Let’s fix that, shall we? I have every intention of sharing my real-deal apple pie with you in the coming weeks. After all, our county fair is in July and it will be time to start planning so I can beat some more purple-haired old ladies. (Who I really actually love.) I consider it an accomplishment if I can come out with a ribbon against an 80 year old I’ve-been-cooking-for-seventy-years type.
We’re gonna work up to that.
But for now, I want you to focus on an easy, and impressive “pie” because it has all the components without all the fuss. It’s easy. Trust me. And it tastes amazing. Saute some apples in butter,sugar and cinnamon, and transfer to an unrolled refrigerated pie crust. Fold up the sides and bake that baby.
Then put on your heels, apron and a string of pearls and serve it your family. While you drive all three kids to soccer, piano, and dance. At least everyone will get a slice that way. Give it a try. You’ll see how great it tastes and how quickly you can throw it together.
- 6-7 medium apples peeled, cored and sliced thin
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 refrigerated pie crust
- 2 tablespoons butter or margarine
Preheat the oven to 350 degrees.
In a skillet, melt the butter and add the apples. Toss to coat.
Add the sugar and cinnamon and toss well.
Cook over medium high heat 6-7 minutes until the apples begin to soften, stirring occasionally.
While the apples cook, grease a rimmed cookie sheet or line with parchment paper.
Unroll pie crust in the center.
Using a slotted spoon, transfer and pile the apples into the center of the crust, leaving a 3-inch border.
Fold the edges of the crust up around the apples.
Carefully pour about 1/4 cup of the cooking liquid from the apples into the center of the pie, over the apples.
Bake 18-20 minutes until the crust is golden.
Cool at least 10 minutes before serving. It's also really good at room temp or cold.
Slice like a pizza to serve.