Easiest Apple Pie

This is my go-to recipe for apple pie.  My Grandmother made the best pie and one day she dictated her un-written recipe to me over the phone.  I was surprised to find that I could make a pie to equal hers. 

Warning: I don't make my own pie dough. {Pie purists are gasping in horror!}  If that turns you off, please feel free to make your own.  My sister swears by Martha Stewart's Pate Brisee.  When you're done with that, come on back.  

I, on the other hand, absolutely love the Pillsbury pre-made pie crusts you simply unroll into the pie plate. No dirty food processor, no dusting of flour coating my work surface.  I even had one professed apple pie-loving man declare this was the best one he had ever had. That sealed the deal for me to release my former pie-crust-guilt.   My oldest son wants this pie as his birthday dessert instead of cake!  

INGREDIENTS

1 box Pillsbury pie crusts, removed from box and let come to room temperature while preparing apples

6 large Granny Smith apples

2 smaller apples of a different type, I like McIntosh, Gala or Braeburn

2 Tbsp. flour

1/2 cup sugar, divided plus more for sprinkling on top

1 1/2 Tbsp. butter

1/2 tsp.cinnamon

dash nutmeg

pinch salt 

2 Tbsp. cream, half and half or milk

PROCESS

Preheat oven to 400 degrees.  Place large sheet pan in oven to preheat as well.

Wash, peel, core and slice apples.  Unroll one crust into bottom of pie plate.  I do not use a deep-dish pie pan.  If yours is deep-dish you need to roll the crust out to a slightly larger size.

Into the crust put flour and 1/4 cup sugar.  Mix together with fingers and distribute evenly over crust.

Pour in all sliced apples.  No need for arranging.  Sprinkle with cinnamon, nutmeg and salt. Top with another 1/4 cup sugar.   Dot with butter.  

Using a pastry brush or your fingertips, rub cream around the rim of the bottom pie crust.

Cover with the second pie crust and crimp edges well.

Brush top of pie crust with cream.  Sprinkle all over with sugar.  Cut 4-5 vents.

Place onto pre-heated sheet pan.  

Bake at 400 for 10 minutes.

Lower temp to 375 and continue baking for 50 minutes.  Pie will be lightly browned and juices should be bubbling. 

Enjoy!