I don’t know about you but, by the time fall rolls around, I’m so done with all this heat and humidity we have around here. I mean a girl can only take so many bad hair days in her life! I’m ready to throw on my comfiest clothes and sit around a bonfire with friends, sipping on red wine and telling juicy stories……and of course we must enjoy a slice of warm apple pie with some creamed coffee before the night is over. It just wouldn’t be right if we didn’t!I’m not sure if pie is a “southern” thing, but we southerners sure like to think it is. The word pie has positive connotations to it, unless you’re talking about math, and when I see a pie, it always makes me feel pretty darn happy. Almost like I’m a kid again. Here in the south we associate food very closely with emotions. I’m definitely one of those people who wants to cook for everyone just to see the smiles on their faces after they’ve taken the first bite. To some people that’s weird, but to most southerners, it’s just what we do. I love the fall because it gives me a great excuse to get into full fledged baking mode in my kitchen. Most of the warmer months I crave things like smoothies and lighter food but, in the cooler months I like to keep the 80/20 rule. 80% healthy and 20% whatever I’m in the mood for! In order to maintain my figure I only eat dessert once or twice a week. Hey, I gotta taste test these recipes, you know? If I’m not worrying about my weight, which is usually after swimsuit season, then it’s maybe three or four times a week, but who’s counting?Want to know what my favorite part of apple pie is? Believe it or not, it’s not the apples! I love to eat the crust covered with all that sweet, cinnamon spiced syrup that the apples and sugar create while it’s baking. Who’s with me??
This is sort of a rustic pie. The crust is gluten free, but you can substitute regular flour instead of gluten free flour if you like. I’m not sure you could mess up an apple pie unless you forget about it in the oven. Thank goodness the smell of it baking won’t allow you to!
I wouldn’t recommend using Red Delicious apples unless you want a big pile of mush as your pie. I learned that lesson the hard way. When I was much younger, I brought one to a potluck one night to show off my baking skills and was mortified when I cut the first slice. What are the best apples for apple pie? To me, the Granny Smith apple makes best apple pie filling. They are the most economical too. Jonagold, Pink Lady and Honey Crisp varieties are nice choices as well. Just make sure it’s tart and crisp. Enjoy!
P.S. If you know someone who would love this recipe, I’d love it if you shared this post with them. Thank you!
- Preheat oven to 400°
- Place one pie crust in a 9" pie dish and poke holes in the bottom and sides with the tines of a fork, set aside
- In a large mixing bowl, toss the apples, brown sugar, flour, cinnamon, ginger and nutmeg until the apples are evenly coated
- Pour the apple mixture into the pie dish and spread evenly
- Place the second pie crust on top of the filling
- Pinch the edges of the crust to seal in the filling and trim off any excess
- Make a couple of slits in the top of the crust with a sharp knife to allow steam to escape
- Wrap foil loosely around the edges of the crust and allow to bake for 25 minutes
- Remove foil and let bake another 20-25 minutes or until the crust is golden brown
- Remove from the oven and let cool