It's definitely apple season around here! When we went to the Farmer's Market last week nearly everyone was walking out with apples.
Some years ago I ordered these Martha Stewart pie tins when she used to have her on-line store.
(I used my cell phone as I went along so they're not the best quality)
My kitchen is cramped so I work in small areas. I hand cut all the apples- my favorite is the Granny Smith apples for a pie ( I used the whole bag because these were organic and a bit small. They don't seem to grow Granny Smith's in our area so I buy them at the grocery store. I have used Honey Crisp apples from the Farmer's Market and the taste was good but they got a little too soft too quickly.
Even though I buy the pre-maid Pillsbury pie crusts (dough in the cooler) I sprinkle flour on the counter (which I always clean well before doing this) and make sure the pie dough has a dusting on it before I put it in the pie dish.
First I mix the flour, sugar and spice in a bowl so it's evenly mixed and sprinkle over the top of the apples as I start piling them into the pie shell. I cut tabs of butter and put five pieces on top. My mom taught me these steps and I stick with them.
I fold the top layer in half and make cuts into it for venting then set it on top so I can crimp the edges.
I fold the crust under to catch the bottom layer and then I crimp the edge using my fingers.
I haven't mastered it to where it looks perfect after baking but it sure is good!
I used a small cookie cutter to make pine tree cutouts to vent the pie with this one. It got a little over browned but it was still good!
I bake mine for 15 minutes at 450 to set the pie crust, then reduce to 350 for approx. 45 minutes. When it's bubbling out of the crust you know it's ready!
My basic apple pie recipe is:
3/4 C Sugar
1/3 Cup Flour
1 1/2 t apple pie spice
Tabs of butter
Load the pie with lots of apples. Combine together sugar, flour and spice so it's evenly mixed.
Sprinkle the mix over the apples as you fill it (I usually do a layer, sprinkle and then a top layer and sprinkle again- and I use all of the mix). Dot the top with 5 tabs of butter (not margarine).
For the Pie Crust I use Pillsbury's Pie Crust (dough from the cooler at the grocery store)
Cover with top layer of pie (which you've cut vents into)
Fold and crimp the edges
Bake at 450 (F) for 15 minutes, reduce temp to 350 (F) and bakefor approximately 45 minutes. When you see bubbling coming out of the crust it's done!
Allow to cool for a couple of hours or more before eating!
This is a link to a printable copy "here"
Have a wonderful weekend!