Farm Apple Pie
It’ not July 4th on the farm without pie, apple, cherry, or blueberry. This recipe is so simple you don’t even need a pie dish. That’s right. True farm apple pie the way Granny used to make it is baked on a biscuit pan slathered with butter (cookie sheet with baking spray, or parchment paper). You COULD use a pie dish, but baking the pie on a biscuit pan gives it a free form rustic beauty.
When Granny made this kind of pie it was usually an afterthought. She would use leftover crust from another recipe and fill it with seasonal fruit. This pie can be in the oven in about 10 minutes once you have the crust made. Like Granny, next time you have some leftover crust, throw some fruit and sugar together for a quick farm pie!
-Use all granny smith apples for this recipe for a sweet tartness.
-When folding the crust be careful not to puncture the crust. Pinch any holes closed that form so the juice doesn't run out before baking.
-Don’t skip the egg wash! It gives the pie a perfectly browned crust that looks scrumptious.
INGREDIENTS: (makes 2 small farm pies)
3 large or 4 small granny smith apples, peeled and sliced
¾ -1 cup of Sugar
1 tsp. Cinnamon
Dash of Salt
Juice of 1 lemon
2 pie crusts
½ stick of butter cut into pats
1 egg, whisked
1. Preheat oven to 450.
2. Squeeze lemon juice over sliced apples and mix.
3. Combine the sugar, cinnamon, and salt in a bow then pour over the apples and toss.
4. Spread out the pie crusts on a buttered biscuit pan (or cookie sheet). For easier clean up, use parchment paper.
5. Top the middle of each crust with half of the apple mixture.
6. Disperse the pats of butter evenly over the apples.
7. Carefully fold up the sides of the crust over the apples, leaving a generous space in the middle for the apples to vent.
8. Brush both crusts with the egg wash and sprinkle with extra cinnamon.
9. Bake at 450 for 10 minutes only. Turn oven down to 350 for 30 minutes.
10. Serve warm with vanilla ice cream