6 sliced, peeled apples( I use 2 different types to add different tastes).
3/4 cup sugar
3 tablespoons flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
2 (9 inch) unbaked pie crust- I used Wholly Wholesome Pie Crusts (from Wholefoods and some Wegmans locations carry it.)
Heat oven to 425°F.
Prepare Crust as directed on box
In large bowl, mix together apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice. Top with second crust. You can either lattice the top crust or cover it entirely with the 2nd crust. If you cover it entirely, slit the top in a few spots to allow steam to come out. Have fun with the top crust! If you have left over crust, you can lattice it and use some fun cookie cutter cut-outs on top of the lattice depending on the season or holiday. Baking is all creating something fun (and tasty)!
Cover, gently, with tin foil. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Take off tin foil for the last 5 minutes or until crust gets a nice golden brown.
Let cool and Store covered in the refrigerator!
Tag @the_alherrgy_mom and #thealherrgymomblog so I can see all your lovely allergy friendly apple pies!!
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