Apple Pie

It’s November, and that means it’s almost Thanksgiving!! It’s also Election Day and this pie gets my vote for “most likely to succeed at impressing the fam.”

Wait… is it not that kind of election?

While I like to try to be creative with a lot of recipes, this is one that I leave alone. Mostly because it’s more of a special occasion kind of thing for me and there is nothing better than sitting down at a table on a Holiday with the best (or worst?) people in your life and stuffing your face with classic recipes. And while you may be full on turkey and stuffing and green bean casserole- there is no doubt in your ability to make room for dessert, especially when it’s apple pie!

If you have a good recipe for pie crust, go ahead and use that. There are a few things that I just cannot get the hang of and that is one of them. So I resort to using store bought. Please don’t judge me.

In case your common sense hasn’t kicked in yet, you’re going to need TWO pie crusts (top and bottom), so make sure you have both. This seems obvious, but it’s a mistake that I’ve made more than once.

Start out by lining the bottom of your pie dish with the first crust and then fill it with your apples.


It’s okay to leave some of the skin on. You might think that you’re better than that, but after peeling what feels like a million apples- you’re going to come to a point that you stop caring. Accept it and move on.

Next we get to the part that gives this pie all the flavor.


It looks pretty gross, and you are most likely going to assume that it is nowhere near enough for a whole pie. Just trust me on this… it’s plenty.

A lot of recipes, I have found, will tell you to mix the apples in this mixture. I don’t know why this is wrong, but it definitely is. The pour method always produces top notch pies, so just pour it evenly over the apples.


Again, you might get tempted to make just a liiiiiitle more of the sugar mixture because it does not look like enough. Somehow, it will all come together and be magical. Just bare with me.

The best part of this whole process is putting on the second crust because it really lets your creative juices shine! I think apple pies go better with a rustic look, so I pinch the edges together with my finger tips, cut the excess off, and then do a sort of roll and pinch to make sure it’s good and secure.


Like so.

You can be a little more creative if you’d like.

While it’s important to seal the edges, you do want to make sure that there is ventilation, so you want to poke a few holes in the top. Some people get REALLY fancy with this, but my grandma always did the circular slices (below) so that’s just what I prefer.


Right before popping it into the oven, just brush on some melted butter.

And then you wait…

and wait….

and wait….

And freaking wait!!!

But after a loooooong hour in the oven.. behold..


Where’s the “heart eyes” emoji when I need it, am I right??!

The only downfall is that after all that waiting, you have to wait about another hour before you can eat it… otherwise you’ll burn your mouth.

I wouldn’t know anything about that.


On the bright side; it’s well worth the wait.


2 cups apples, peeled and sliced

2 pie crusts

1/2 cup brown sugar

2 tbsp flour

2 tsp cinnamon

1 tbsp water

1 tsp vanilla

Preheat oven to 375

Line your dish with one pie crust and fill with slices apples.

Mix sugar, flour, cinnamon, vanilla, and water in a bowl and pour evenly over the apples.

Place 2nd crust on top and pinch together the edges of both crusts. Cut away any excess.

Poke a few holes in the top for ventilating and then bake for 1 hour


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