Generally speaking, pies are not my dessert of choice, but Ryan, our four year old, loves making pies. We made a cherry pie together last year after he got the idea from one of his magazines, and when we were talking about what we could bake with the apples we picked from the apple orchard in the Fall, Ryan thought an apple pie would be the perfect recipe. And I am so glad he suggested it, because this pie was GOOD! So good in fact, that I think I may have converted into a pie fan. 🙂 It would be a great dessert to share at Thanksgiving, and the lattice topping makes it so pretty to serve. Hope you enjoy it as much as we did!
Ingredients:
2 frozen pie crusts (I used Trader Joe’s)
1/2 stick butter
3T all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water
1/2 teaspoon cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
5-6 apples, peeled, cored and thinly sliced
lemon juice
Directions:
Preheat oven to 425 degrees. Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, cinnamon, ginger, nutmeg and water. Bring to a boil while whisking. Reduce temperature and simmer on low heat.
Mix apples with a little bit of lemon juice in a bowl to keep them from browning. Place the bottom crust in your greased pan, using your fingers to patch any holes. Fill with apples. Cover with a lattice work crust. (I love this youtube video on how to weave a lattice work crust.) Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake for 15 minutes. Reduce temperature to 350 degrees, and bake for an additional 35 minutes. Enjoy!
