Easy Apple Pie. An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top, or alongside cheddar cheese.
Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.
In the English colonies the apple pie had to wait for the planting of European varieties, brought across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities as there were no native apples.
In the meantime, the colonists were more likely to make their pies, or “pasties”, from meat rather than fruit; and the main use for apples, once they were available, was in cider. However, there are American apple pie recipes, both manuscript and printed, from the 18th century, and it has since become a very popular dessert. All apple varieties are propagated by grafting, as clones, but in the New World, planting from seeds was more popular, which quickly lead to the development of hundreds of new native varieties.
Easy Apple Pie
- 2 pre-made refrigerated 9 inch pie crusts
- 3/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 of your favorite apples (peeled, cored and sliced)
- If needed, pre-cook pie crust according to directions on box.
- Preheat oven to 425 degrees.
- Melt butter in saucepan. Stir in flour to form a paste.
- Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Fill crust with apples with cinnamon and cover with a lattice-work crust.
- Pour the sugar and butter liquid over the crust.
- Bake 15 minutes at 425 degrees.
- Reduce the temperature to 350 degrees and bake for an additional 35 minutes.