There's nothing like a slice of warm Apple Pie and a big scoop of vanilla ice cream to set things right.
"Pie is an important part of life. That's why they also teach it to us in school." -Daniel Conklin
Baking Tips:
1. I highly recommend lining your pie dish evenly with parchment paper, this makes it so much easier to transfer the pie to another dish. Butter the dish first, then line it with parchment paper; you can also butter the parchment paper once it's secured to the dish.
2. Once the pie is done baking, it will need to cool down for 30-45 minutes before serving.
3. Use fresh apple slices, this is not the time to cut corners.
Ingredients:
3 Medium Granny Smith Apples (Peeled & thinly sliced)
3 Medium Honeycrisp Apples (Peeled & thinly sliced)
1 ½ Tsp. Ground Saigon Cinnamon
3 Tbsp. All Purpose Flour
1 ½ Tbsp. Water
½ Cup of Granulated Sugar
½ Cup Packed Light Brown Sugar
½ Cup of Butter (8 Tbsp.)
¼ Tsp. Almond Extract
2 (9 inch) Unbaked Pie Crusts
1 (9 inch) Pie Dish
Directions
Preheat oven to 350° F with oven rack in center position.
Line one pie crust to your pie dish.
Core, Peel and Slice apples thinly and add to a large mixing bowl.
Next, toss apples slices in cinnamon, then spread them evenly in your pie dish.
Using a medium saucepan on low heat, melt the butter and whisk in your flour.
Next, add your sugars, water and extract, gently whisking constantly to combine and melt. Bring to a full boil, and remove from heat.
Pour the melted sugar mixture over the apples slices. Use a spatula to gently combine.
Lay second pie crust evenly over the pie dish. Pinch the edges to seal, then cut off or tuck any excess crust.
Cut 4-6 (1 inch) slits in the top pie crust to allow steam venting while the pie bakes.
Lightly brush the top with melted butter.
Bake for 60 minutes or until golden brown. Allow to cool for 30-45 minutes. Serve with vanilla ice cream and enjoy!