This is one of my favorite pies….easy to make and so yummy with French vanilla or vanilla bean ice cream. My apple recipe is from my Gran Gran who measures by, “a pinch of this, a dollop of that, and about a 1/2 cup of…” and I’ve learned to bake the same way. I can tell you what to use just not reeeeally how much-sorry, my bad!
When I first started baking I wanted to learn to make crusts from scratch,so I called my Gran Gran and asked her for the ingredients and her reply was, “Baby, I don’t know, every since I discovered Pillsbury I just use that”. Gran Gran’s Apple Pie’s are to die for! She bakes big GINORMOUS 15”x18” ones.
One of my favorite kitchen tools is this Apple Peeler/Corer/Slicer. Helps me and Gran Gran whip up pies in almost 1/2 the time.
Their handy dandy Baker's Roller is perfect for my pie making needs. I got to check to see if Gran Gran has one of these.
Mix in the sugars
and a little flour, then add apple mixture to your pie pan, top with Carmel and about 2.5 – 3 Tbsp. of butter.
After topping with your 2nd crust don’t forget to brush it with a little egg white/water mixture. Bake at 375 degrees until golden brown and when you tilt it no juices run out.
3-4 Large Granny Smith Apples
I box Pillsbury refrigerated pie crust
1 tsp. lemon juice
About 1/2 C white sugar
About 1/2 C light brown sugar
1 TBS flour
2.5-3 TBS butter
2 TBS Carmel sauce
1/2 -3/4 TBS cinnamon