Happy first day of Fall! I love this season and feel like the fall really kicks off a great part of the year.
While I’m no Halloween fan, because anything scary or gory freaks me out, I do love autumn and all of the colors, flavors and smells that go with it!
So, friends, let’s ring in this new season with my tasty Tri-Apple Pie. My husband and I took the kids apple picking yesterday so, of course, this was the first thing I made with all 8 pounds of apples! I’ve been making this particular pie for 11 years and have finally gotten around to sharing the recipe.
The recipe came to me by way of an ex-girlfriend of my dad’s. I’m so glad she shared it with me.
Prepare your taste buds for a sweet and tangy pie that’ll have you begging for seconds.
Pie crust- I used a store bought brand, because I have small children and ain’t nobody got time for that! But of course, feel free to make your own.
1 teaspoon flour or cornstarch (for bottom of the crust)
6 cups of thinly sliced apples: use 4 Granny Smith and 2 to 3 others like Rome, Empire, Red Delicious or Cortlands. Stay away from Macintosh apples, as they’re too soft and watery for a good pie.
3/4 cup white sugar
2 tablespoons flour
3/4 teaspoons cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
2 tablespoons butter
Prepare crust according to directions on box, if using that.
Peel apples and cut into thin slices. Work as quickly as possible, as the apples will turn brown when they are exposed to the air.
Mix sugar, flour, cinnamon, nutmeg and lemon juice with the apples.
Pour into pie shell and mound the mixture slightly towards the center.
Take 2 tablespoons of butter, cut into small pieces and scatter on top of apple mixture.
Cover with second pie shell and roll edges under and pinch with fingers or a fork to seal the crust.
Cut 6 to 8 small slits no longer than a 1/2 inch long into top crust to allow steam to vent.
Brush crust light with milk or beaten egg. (I prefer the beaten egg, it makes it look so shiny!) This will give the crust a golden color when baking.
Bake 15 minutes at 425 degrees. Remove from oven and cover the edges with tin foil or a pie shield to prevent from burning while the pie finishes baking.
Return to the oven and continue baking at 375 degrees until crust is golden brown, usually 45 to 55 minutes.
Remove from oven and cool slightly before cutting, so that the juices from the apples have time to cool. Otherwise, the pie will be overflowing with liquid and become soggy.
Store uneaten pie in the fridge. Reheat in microwave. Pie can be frozen for 3 months.
***Special thanks to Paulette Harper for introducing me to this wonderful pie recipe!***