I hate apples! No joke! I cannot stand the taste of them. Many, many years ago my husband wanted an apple pie. I searched the internet and found a recipe that sounded pretty good, but I didn’t have everything it called for AND I don’t like using eggs. So, I changed it up a bit and hoped for the best!
50 minutes later, the house smelled amazing. In fact, it smelt so amazing, and before I knew it I was eating a slice and was in heaven! It was heaven in my mouth y’all! Oh, and it was incredibly easy to make!
3 Large Granny Smith Apples
1/2 cup sugar
1/2 cup dark brown sugar, packed
3 TBS all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 TBS lemon juice
3 TBS butter
2 Pie crusts (9in)
Preheat oven to 375.
In a small bowl combine the sugars, flour, and spices and set aside. Peel, core, and thinly slice the apples. Toss apple slices with lemon juice in a large bowl. Add in the sugar mixture from small bowl and toss well to coat. Line pie dish with 9in pie crust and place filling on top. Place 1 tablespoon of butter on top of filling and cover with the other 9in pie crust. Seal pie crust. Cut a few slits in the top of the crust to help with venting. Melt the other 2 tablespoons of butter and brush over pie crust. Sprinkle sugar on top. Bake at 375 degrees F for 35 minutes. Place a crust shield around the crust and increase the temperature to 400 degrees F and bake for an additional 15 minutes. Remove from oven and let sit 10 minutes before serving.
Store at room temperature loosely covered for up to 2 days.
If you do not have a crust shield you can make one using tin foil. Just roll tin foil and shape it into a circle and place over crust. A crust shield helps keep the crust from burning!
If you are using a deep dish pie dish and crust, use 4-5 Granny Smith Apples and a deep dish pie crust.