How to Make a Pie With Fresh Apples

Turn fresh apples into apple pie.

Fresh apples are one of the many joys of fall. If you don't mind peeling them, they can make wonderful desserts. Many bakers prefer Granny Smith or Golden Delicious apples, but even common apples like Red Delicious can work in a pie. Serve apple pie at room temperature or warm with a little vanilla ice cream on top.

Things You'll Need

• 4 to 6 apples
• 1 cup of sugar
• 1 tablespoon of flour
• 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• 2 pie crusts, one for the top and one for the bottom
• A few pats of butter or margarine

Instructions

1. Preheat the oven to 400 F.

2. Wash the apples and let them dry. You will need more apples if they are small or less if they are large. Aim for about four to six.

3. Peel and core the apples. Try to slice the peels thinly and remove the seeds, core and stem.

4. Slice the apples and add them to a large mixing bowl. Do not worry about the apples turning brown because they will go in the oven shortly and it won't matter once the pie is baked.

5. Add the sugar, flour, cinnamon and nutmeg to a small bowl. Mix them together.

6. Add the sugar mixture to the apples. Stir until the apples are evenly coated.

7. Grease a pie plate and add the bottom layer of crust to it. Make sure the crust has no air bubbles and is smooth.

8. Pour the apples into the crust.

9. Dot the top of the apples with small bits of butter or margarine. Don't overdo it, but a couple of slices or a large spoonful will do the trick.

10. Place the top pie crust over the apples. Trim off excess dough and then crimp the edges. Slice vents in the top of the crust so the steam can escape. If you are concerned about the juices overflowing, line the oven with foil or place the pie on a cookie sheet.

11. Put the pie in the oven and bake it for one hour. Let the pie cool for a bit before eating it, but many people like apple pie when it is still warm.

References

• Betty Crocker: Scrumptious Apple Pie