Sunday, October 6, 2013

Star Spangled Apple Pie

I decided to share another fall recipe with you folks this week. This is a very classic and very simple apple pie recipe. I always like to jazz my crust up a bit, ya know, for some added flair. This time I went with a sort of "star spangled" approach with the aid of some cookie cutters!

I love apple pie! It makes me think of my mom. She always makes the best apple pie. She's not a slacker like me and makes her own perfect, flaky crust - i just can't get it right, and it's a whole lot of effort for a less than perfect crust -- I cheat and buy Pillsbury.

McIntosh apples are definitely the only apple allowed in my apple pies. They're the perfect balance of sweet and tart. Growing up in Vermont we would go pick our own apples and then "help" mom make the pie - this is the epitome of autumn to me.


Pillsbury Refrigerated Pie Crust
1/3 cup Sugar
1/4 cup All-Purpose Flour
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/8 teaspoon Salt
10 small to medium McIntosh Apples - peeled and sliced.
2 tablespoons Butter

Pro Tip: I use an apple slicer/decorer (seen below) and then I peel the skin off the individual wedges with a pairing knofe. I like BIG chunks of apples in my pie so I don't cut the slices down any more than that. If you want to be super efficient, do yourself a favor and pick up a fancy Apple Peeler/Corer/Slicer ( that attaches to your kitchen  counter - you'll be making apple pie on a daily basis when it's this easy.


Preheat oven to 425°F and pull your crust out of the fridge so that it can come to room temperature.

1.) In large bowl, mix sugar, flour, cinnamon, nutmeg and salt. Stir in apples until well mixed. Set aside.

2.) Gently unroll crust and place into pie plate. Fold over any excess crust  and press fingers against top edges to make that thickened ridge at the top of the crust.

3.) Spoon filling into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling.

4.) Cut other half of pie crust into desired shape by hand or with cookie cutters. Arrange on top of pie filling.

5.) Cover pie with aluminum foil so that the crust doesn't burn. Bake for 30 minutes, remove aluminum foil, bake for an additional 15-20 minutes or until crust is golden brown.


  1. I can never cut a slice that neatly. You always have the best pictures.

    1. I had to restrain myself and wait until the pie had cooled enough before slicing it...I knew that if I cut it too hot it would just fall to pieces and I wouldn't get a good shot of "the slice." So thanks for noticing, haha! It was painful, I wanted to have some straight from the oven.

  2. That looks so BEAUTIFUL and tasty. Pie crust is hard to get right. That pie needs some ice cream!