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Almost Homemade Apple Pie

This recipe is easy to prepare, looks like a million bucks and tastes great. It's sure to become a holiday favorite for both young and old alike. This recipe doubles easily and freezes well, so don't be afraid to give it a try.

INGREDIENTS:

1/2 cup sugar
1/4 cup all-purpose flour
1/2 tsp. ground nutmeg
generous 1/2 tsp. ground cinnamon

pinch of salt
8 medium sized Granny Smith apples
4 Tbsp. margarine
2 refrigerated pie crusts, thawed (I use Pillsbury)
lemon juice (optional)

INSTRUCTIONS:

Heat oven to 425F. Peel, core and slice the apples in to slices no more than 1/4" thick. Try to keep the size of the apples somewhat even. TIP: Keep the sliced apples in a bowl of cold water and lemon juice to keep them from browning while you prepare the pie.

Mix sugar, flour, nutmeg, cinnamon and salt in a large bowl. Stir in and coat apples completely. Line your pie plate with one of the pie crusts and pierce bottom with a fork. Pour in the apples and drizzle any remaining coating over the top. Place 4 pats of butter over the apples and top with remaining pie crust. Pinch all edges and cut several slits into the top.

Bake 40-50 minutes. For even cooking, cook pie for 25 minutes on top rack of oven. Cook an additional 15-20 minutes on the bottom rack and place a square of foil on the top rack to keep the pie from over-browning. Cool pie for at least 30 minutes before serving. Serves 8.

Pair this with a scoop of vanilla ice cream and you'll swear your grandmother made it. Or if you prefer, and I usually do, melt a thin slice of cheddar cheese on top while the pie is still warm. That's how we do it below the Mason-Dixon line, folks. Enjoy!

Learn more about this author, Kathy McCabe.
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