There’s nothing more American than baseball and apple pie, right? Well, baseball season may be over, but apple pie season is just getting ramped up! Just in time for Thanksgiving, I thought I’d share my favorite apple pie recipe. It’s tart, sweet, flaky, and (best of all) easy!
When we went dairy-free, pie is one of the things I missed the most. I have yet to find a good homemade pie crust recipe that doesn’t use real butter (because let’s be honest, as good as the substitutes are, they still aren’t the real thing). The good news is, store-bought pie crust doesn’t have butter in it, which makes it safe for kiddos who can’t do dairy, and most people you serve it to won’t know it isn’t homemade!
With all the pie options at the holidays, what is your favorite? Let me know on Facebook and make sure you subscribe so you don’t miss any new recipes!
All-American Apple Pie
1 box store-bought pie crust (2 crusts)
5-6 apples, cored, peeled, and diced (I use a mix of Granny Smith and Gala)
3 T lemon juice
1/3 c flour
1/3 c brown sugar
1/3 c granulated sugar
1 T cinnamon
1/4 t nutmeg
3 pats butter (or butter alternative, if you’re going dairy-free)
- Pre-heat the oven to 425*.
- Lay out your pie crust into a greased pie dish, allowing any extra to hang over the sides.
- Toss the apples in a large bowl with the lemon juice.
- Add the sugars, flour, and spices into the bowl and mix. Allow to sit while you clean up your workspace (10 minutes or so) to pull some of the juices out of the apples and create the syrup you want in your pie.
- Pour the apple mixture into the pie crust.
- Top with small pieces of butter, sprinkled around the pie.
- Slice the other crust in 1/2″ strips and create the lattice on top of the pie by laying slices one direction, an inch apart or so. Do NOT press them down. Then, take the rest of the slices and weave between the pieces you’ve already laid down, making sure to alternate whether you start on top or underneath.
- Press the edges together and cut off any excess.
- Cover the edges with a crust shield or thin pieces of aluminum foil.
- Bake for 30-45 minutes, until the bottom is cooked through.
- Allow to cool on the counter for at least 30 minutes before you slice and top with Blue Bell vanilla ice cream (because is there any other?).