Imagine coming home to the smell of cinnamon, flaky pastry, and baked apples, the wonderful smell of a fresh homemade apple pie. That smell can make almost anyone feel comforted and at home. Making a pretty apple pie takes practice but it never has to lack in flavor.
This is the recipe that I have been taking to family gatherings the last few years and it is now expected that I will be bringing the apple pie. It is just as perfect for holiday parties as it is for a weeknight dessert. My trick to making it easier, using a box mix for my pie crust, it tastes better then a pre-made crust but isn’t as hard to get just right as making it all from scratch.
For holidays I like to dress up the crust a little. I use a leaf cookie cutter to make cute leaves for Thanksgiving, and I have used snowman cookie cutters for my Christmas pies. You can do a lattice top or just cover it all up with a few slits. How ever you would like it to look.
After peeling and slicing apples place them in a bowl. In a small bowl combine everything except lemon juice, butter and apples. Make sure the mixture is well combined.
Pour juice over apples and stir to coat. Then sprinkle the sugar mixture over the apples tossing to coat. I do it in two or three batches.
Roll out your bottom dough and place in pie dish. It should hang over the edges slightly. Take the second sheet and roll out flat on the counter. Take cookie cutter or knife and cut shapes that you want on top of the pie. I used a small leaf cutter and cut a bunch of little leaves out to cover my pie.
Once you have the shapes all done pour all your apples into the pie dish. Add in all the juice from the bottom of the bowl too. (if you forget it then the pie comes out very dry) Cut the 2 tbsp of butter into four or six pats and place around top of the pie. Then cover with the shapes.
Bake at 425°F for 20 minutes, reduce temp to 375°F for 40 minutes. The filling should be bubbly and the crust golden.
When done, let it cool completely before slicing at least a couple hours.
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