Today is mother’s day. As a treat for my special day I made an apple pie. My husband, Don, loves apple pie, and that’s what he wants each year for his birthday. I tried several recipes the first few years after we got married, and none of them were really what I wanted in a pie (this one was too runny; that one wasn’t apple-y enough; this one didn’t have enough spice). I finally made up my own, my husband being a most enthusiastic taste-tester.
This recipe is one of the few in my book that lists a brand-name product in the ingredient list. I can make my own pie crust, but the Pillsbury pie crust is an excellent substitution as far as taste and texture goes (which I can’t say for the other Pillsbury products). The results are consistent, and it is very easy to use. So I do.
Don’s Apple Pie
- 1 13.8 oz package Pillsbury refrigerated pie crust softened according to package directions
- 6 medium apples about 2 1/4 lbs. (I like half Gala, half Granny Smith)
- 1/2 cup sugar
- 1/3 cup flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon coarse Kosher salt
- Adjust oven racks to the two lowest positions; heat oven to 425 deg.
- Prepare the pie plate as directed on the pie crust package for a 2-crust filled pie.
- Peel, core, and thinly slice the apples. In a large bowl, combine the apples and the remaining ingredients; mix well and spoon into prepared crust. Top with the second pie crust, and tuck and crimp the edges. Use a sharp knife to make 6 cuts in the top to let steam escape.
- Place the pie on the top-most rack and bake for 40-45 minutes, or until the top is golden brown and apples are crisp-tender. Cover the pie with foil during cooking if the top gets too brown. Cool and it let rest at room temperature for at least 45 minutes before serving.