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
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Preheat the oven to 350 degrees.
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In a skillet, melt the butter and add the apples. Toss to coat.
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Add the sugar and cinnamon and toss well.
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Cook over medium high heat 6-7 minutes until the apples begin to soften, stirring occasionally.
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While the apples cook, grease a rimmed cookie sheet or line with parchment paper.
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Unroll pie crust in the center.
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Using a slotted spoon, transfer and pile the apples into the center of the crust, leaving a 3-inch border.
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Fold the edges of the crust up around the apples.
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Carefully pour about 1/4 cup of the cooking liquid from the apples into the center of the pie, over the apples.
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Bake 18-20 minutes until the crust is golden.
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Cool at least 10 minutes before serving. It's also really good at room temp or cold.
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Slice like a pizza to serve.
Rachel Ballard says
A fast and easy apple pie alternative.
Amanda says
Would you also call this a tart?
Rachel Ballard says
Hey Amanda, if you want to be all technical, no it’s not a “real” tart. Tarts use a special dough that gets placed in a tart pan and then you usually bake just the crust before you add filling. This is more of what’s called either a “freeform tart” or a galette. Here’s what a tart looks like in case you want to see: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-tart-recipe.html Either way, this recipe is an easy way to get the flavor of an apple pie without having to make your own crust or fiddle with a tart pan if you aren’t comfortable with it. Let me know if you try it! –Rachel
Russell at Chasing Delicious says
Yum! I am loving this.
Tiffany says
I seriously think this kind of pie is prettier. Ms. Ballard, I believe you’ve inspired me to make pie now…. rustic status (which frankly, has a more happy fancy pants “french bistro” feel. I dig. Now pardon me whilst I go chop up my Galas…. xoxoxo Thank you. You rock. <3
Rachel Ballard says
Ha ha! Yes Tiffany it’s rustic for sure. I like it that way too and it takes out some of the fear and fuss of a traditional recipe. I hope you had fun chopping up your Galas 😉
Kim Lackey Honeycutt says
This sounds so easy and delicious! Pinned it and shared on Facebook! Thanks!
Rachel Ballard says
Thanks Kim! I appreciate that so much!
Anne|Craving Something Healthy says
Beautiful! I’ve never done a pie this way. Time to spread my wings 🙂 Thanks for the inspiration!
Rachel Ballard says
Well Anne that surprises me. Spread those wings!