Sep 27
Warm Apple PieLeave a comment

I love Sunday night dinners with my parents and siblings, they are the best. We usually try to gather on Sundays for a large dinner always followed by some type of dessert. Since our heat wave in NJ finally seems to have broken, let’s keep our fingers crossed, it was time for a classic fall dessert. My mom and grandma have been making this pie for decades, notice the vintage cookbook it comes from. The apples are coated with a sugary syrup, then topped with a decadent struessel topping. We always serve ours warm with a scoop of vanilla ice cream on top. I can’t wait to make cinnamon or some type of spiced ice cream to top it off with near Thanksgiving!

Apple Pie
Recipe by Pillsbury

What you’ll need:
For the Pie:
Pre-packaged or your own pie crust
6 cups of apples sliced
3/4 cup sugar
2 tbsp. flour
3/4 tsp. cinnamon
1/2 tbsp. lemon juice

For the struessel topping:
1 cup all purpose flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 cup margarine or butter

What you’ll do:
Combine sliced apples with sugar, flour, cinnamon, and lemon juice. Gently turn the apples with a spatula to coat them evenly. Once all apples are coated, pour them into a 9-inch prepared pie crust. In a separate bowl, combine flour, brown sugar, and cinnamon. Cut in butter and use a pastry blender (or your hands) to create the crumbly topping. Sprinkle evenly over the apples. Bake at 425 degrees for 40-45 minutes. We usually turn the oven down to 350 degrees about halfway through to prevent the crust from browning too much.

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