Hey everyone! In case you missed it, this is Jen, Awetism Wonderland’s Creative Director, and I’m doing a blog takeover Thanksgiving style!
I love to cook and bake for my family and I’m pulling out and sharing my favorite Thanksgiving recipes that you can make with your AWEsome kid(s). The benefits of regular baking and cooking for kids with autism are vast! For more information on how this benefits kids with autism, click here.
Today I’m sharing my apple pie recipe! While most apple pie recipes use granny smith apples, mine calls for pink lady apples, which are sweet and juicy! You can substitute them for gala apples. I hope you enjoy this recipe!
DELISH Apple Pie!Course: DessertCuisine: AmericanDifficulty: Easy
This is a sweet, juicy apple pie perfect for any occasion, especially Thanksgiving!
1 Refrigerated pie crust (I get mine from Aldi and should include a piece for the bottom and the top!)
7 large Pink Lady apples (peeled, cored, and cut into 1/4-1/2 inch slices)
1/2 cup sugar
1/2 cup loosely packed light brown sugar
2 tbsp flour
2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1 lemon zested and juiced
2 tbsp sugar in the raw (can be substituted with granulated sugar)
- Preheat oven to 400ºF. Make sure the oven rack is in the middle.
- Prepare the pie crust as directed, then chill. Follow the instructions on the box.
- In a large bowl, combine the pink lady apples, sugar, light brown sugar, flour, cinnamon, nutmeg, cloves, allspice, and lemon (zest and juice). Use a spoon or spatula to mix it all together so the apples are evenly coated.
- Using a glass pie dish, spray with PAM spray or other non-stick spray. Lay the bottom piece for the crust in the dish. If needed, use a rolling pin on a lightly floured surface to roll it out to cover a larger dish. Push the dough up against the sides of the dish, making sure you leave enough to cover part of the top rim of the glass dish.
- Spoon the apple filling into the pie crust as evenly as possible. Be sure to leave any lemon juice that may have collected at the bottom of your mixing bowl out of the pie crust or it will get soggy.
- Use the second piece of dough to cover the filling and bottom crust that over hangs the top rim of the glass dish. Use a sharp knife to trim the dough along the outside edge of the glass dish. You can use a fork, however I usually use my finger, to pinch the edges together of the top and bottom crust. Then fold the edge under themselves.
- Using a sharp knife, cut 4 equal slits in the top pie crust. Place the glass dish on a baking sheet.
- Take the egg and break it into a small bowl and mix thoroughly with a fork or egg beater. Use a brush to cover the surface of the pie with the egg wash. This is what gives it that beautiful, shiny brown top!
- Sprinkle the sugar in the raw over the top of the pie.
- Cover the edges of the crust with a pie shield or a strip of foil to prevent it from burning. Keep the crust shielded for the first five minutes of baking.
- Place the baking sheet with the pie on it on the center rack of the oven. Bake for 25 minutes then remove the shield/tin foil over the crust. Turn the oven temperature down to 375ºF and cook for an additional 30-35 minutes or until the top is golden brown with the filling bubbling out of the slits in the top.
- Allow to cool at room temperature, approximately 2-3 hours, and serve!