Note to self: I’ve been obsessed with fruits and cheese lately. More specifically grapes and gouda…ugh so good. But I decided to switch it up the last time Moudi and I went grocery shopping and got apples to go with my cheese. And I knew I should’ve just gotten a regular apple but I tried to be fancy and buy the pre sliced apples. It was the worst thing ever. I have no idea what kind of chemicals they put on it to prevent them from browning but they were really tart and had a chemically taste to them. It was super odd tbh, and hard to eat. So to make them more palatable, I decided to make apple pie with them. I peeled off the skin and used the apples in this recipe.
I adapted this recipe from ChewOutLoud.com…and tweaked the measurements a bit to fit for a apple pie of 2. I’m surprised at how good it turned out considering the apples were so tart. I also loved that it’s the perfect recipe for just two people. I personally love adding a scoop of vanilla ice cream on the hot warm pie. Moudi liked it a lot too and he’s not really a fan of sweets so judging alone by that this recipe is definitely a keeper!
- 2 Granny smith apples
- 2¼ tsp flour
- 2¼ tsp of water
- ½ tsp cornstarch
- ¾ tsp vanilla extract
- 2 tbsp brown sugar
- 2 tbsp white sugar
- ½ tsp cinnamon
- pinch of nutmeg
- ½ tsp + ⅛ tsp of lemon juice
- 2 tbsp of butter
- Pie crust (pre-made or store bought can be used)
- Peel and slice 2 apples and place into a bowl
- In a sauce pan add 2 tbsp of butter and melt over medium heat
- Add 2¼ tsp of flour and mix for about 30 seconds to a minute until butter and flour are combined and a roux is formed.
- Add ½ tsp of cornstarch to 2¼ tsp of water and stir until dissolved.
- Add water/cornstarch mixture, 2 tbsp brown sugar, 2 tbsp white sugar, ¾ tsp vanilla extract, ½ tsp cinnamon, ½ tsp + ⅛ tsp of lemon juice, and a pinch of nutmeg to sauce pan.
- Bring to a boil, and immediately reduce to barely simmer. Save a tbsp of mixture to brush on the top of the crust for the apple pie.
- Add mixture to apples and stir to combine.
- Preheat oven to 425F.
- Roll out pie crust to larger than the size of the pie pan or dish.
- Place the crust on the bottom of pie pan and press evenly into the bottom and up sides of the pan. Press down the edges.
- Roll out another pie crust out for the top of the apple pie.
- Fill with apple mixture and place the crust on top. Crimp and seal the edges, and cut several slits on the top to let the steam escape.
- Brush remaining warm sugar sauce over entire top crust. Sprinkle with coarse sugar and light dusting of cinnamon (optional)
- Place pie on a baking sheet and bake for 15 minutes.
- Reduce temp to 350F and bake another 35-45 minutes, until top crust is golden brown and apples are soft.
- Use foil to cover pie edges, if they start browning too quickly.
- Remove from oven and let it cool before serving.
- Top with ice cream or whip cream and enjoy.
Original recipe adapted from: http://www.chewoutloud.com/2012/12/16/best-apple-pie-with-flaky-butter-crust/