Almost Homemade Cinnamon Apple Pie

An Apple Pie Recipe with a Twist!

When you walk into a home and there is an apple pie baking in the oven, it immediately provides a welcoming feeling, a smile on your face and instant pangs of hunger.  Also, when people think about apple pie filling, they think of a long, difficult process that requires way too many instructions so I found a great way to make a less difficult apple pie recipe that is simply delicious!

Now, the reason I say that is is ALMOST homemade is because I use store bought crust.  Yes, I know, it’s cheating a little but when I peel, core, and thinly slice 8 large apples by hand…making pie crust is last on my list.  Thanks to Marie Callender’s, the crust, in my opinion, could fool the best of cooks into thinking it’s homemade.  It looks especially homemade if you reshape the perfect edges of the pie crust so that they appear less so.  Plus, the crust come in a package of two and that is exactly what you need for this apple pie!

Cinnamon Apple Pie Recipe

Cinnamon Apple Pie Recipe8 Large Granny Smith Apples
Corn Starch
4 Tablespoons of melted butter
2 pack of Marie Callender’s Pie Crust
Lemon Water in Large Bowl for soaking your apples

Yes, six ingredients… that’s it!  However, don’t be mistaken that this pie is quickly made!  Unless you have an apple corer/slicer like THIS or THIS, it will take a while!  The slices must be thin and you MUST remove the skin, that is why the first slicer listed is on my wishlist!  So, peel, core and slice your apples first…. place them in a large bowl with lemon water to ensure they do not brown.

Preheat your oven to 400 degrees.

Next grab your pie crust, melted butter, cinnamon, sugar and corn starch.  Both Pie crusts should be out and the one you use to top your pie should be brought down to a room temperature so that it is pliable.  If not, it will break.  Place one layer of apples in your pie crust, brush with melted butter and sprinkle liberally with cinnamon and sugar.  Next sprinkle very lightly with cornstarch.  I do not measure the cinnamon and sugar because I eyeball it, but if I had to estimate, it is probably one tablespoon of sugar and 1/2 Tablespoon of cinnamon per layer with one half teaspoon of cornstarch.  If you think you need a little more sugar/cinnamon… go for it!  You will repeat this process until the apples are piled high over the top of the pie, resembling a hill because as the apples cook, they will condense and the top of the pie will sink in if you do not put enough apples inside.

Next, gently invert the second pie crust over the top of the apple pie.  Pinch together and reform the edges so there is a nice seal on the pie.  Cut several vent holes in the top of the crust.  This allows for steam to escape!

Next brush the top of your pie with the melted butter and dust is with cinnamon and sugar.

Lightly cover your pie with foil that has been coated with non-stick spray so that it will not stick to your pie crust.  Ensure that your edges are covered so hey do not brown too quickly.

Cook for 1 hour covered, then uncover and cook until the top is brown and you can see the juices inside the pie thick and bubbling!

Top with ice cream and enjoy!!!


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