I wanted to share with you my favorite apple pie recipe. I use a refrigerated pie crust (because I’m lazy), and having an apple peeler/corer/slicer makes life super easy. This is the perfect pie if you like both the apples and the crust to be crispy and not mushy. This recipe comes from the kitchens of Betty Crocker.
Betty Crocker® French Apple Pie
Ingredients
Apple Pie Filling
1/2 c. brown sugar
1/4 c. all purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of salt
6 c. tart apples (I used 2 Granny Smith, 2 Honeycrisp, and 2 Fuji apples)
French Topping
1 c. all purpose flour
1/2 c. packed brown sugar
1/2 c. firm butter
Preparation
Peel, core, and slice apples. Prepare apple pie filling in a large bowl: mix sugar, flour, cinnamon, nutmeg, and salt. Toss apple slices in the mixture until they are thoroughly covered. In a small bowl, mix the French topping ingredients using a fork until the mixture is crumbly. Unroll crust on a 9 inch pie pan, and spoon apple mixture into the pan. Trim and crimp the crust any way you want. Cover apples with French topping, and bake for 35 – 45 minutes, until the topping is golden brown. You may want to cover your crust with aluminum foil to prevent it from browning, and you can also cover the whole pie during the last 10 – 15 minutes of baking if it’s browning too soon. Serve with a scoop of ice cream.
