Classic Apple Pie

My boss’ birthday was a couple weeks ago, and unlike most of my coworkers, he doesn’t really care for cake or cookies. (Say whaaaaat?) He does, however, like pie — in particular, fruit pie.

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Fruit pies are best when the fruit is in season… which is hard to do in the middle of winter. Fortunately, good apples are available year-round, and apple pie is pretty easy. I used pre-made pie crusts this time, but we’ll save a pie crust lesson for a future post.

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Classic Apple Pie

2 pie crusts
5 cups thinly sliced, peeled apples (about 2 pounds)
1 cup sugar
1/4 cup flour
1/4 tsp cinnamon
1/8 tsp allspice
Cooking spray
1 TBS unsalted butter, cut into small pieces
1/2 tsp vanilla
1 TBS milk

Preheat oven to 350 degrees. Fit one crust into a standard 9″ pie crust coated with cooking spray.

Place apples in a large bowl. Combine sugar, flour and spices and sprinkle over apples, tossing to coat. Spoon over prepared pie plate. Dot with butter and drizzle with vanilla. Top with remaining pie crust. Press edges together, fold excess crust under, and flute the edges. Brush surface with milk. Cut three one-inch slits into the crust.

Bake at 350 degrees for 1 hour until apples are tender.

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