I was trying to come up with a new way to make apple pie, and this recipe is what I came up with. It takes a little longer to put together than my usual apple pie because this one is artistic! Look at how pretty this looks?!
I came up with this recipe just this past weekend. The family and I were going to my parents house because Santa drives around the neighborhood with the firemen and stops to take pictures with all the kids. We caught him last year by chance, so my husband and I wanted to try and do it again this year. (Neither of us want to go wait in that ridiculous line at the mall). It was raining and my son sitting on Santa’s lap didn’t go over very well….and I used a different camera than the one I usually use because I didn’t want it to get ruined since it was raining pretty hard. Well it turns out that the memory card wasn’t inserted in the camera all the way…not sure how that happened since we haven’t used the camera since last Christmas. In the end, I didn’t end up getting a picture and my son isn’t Santa’s biggest fan this year. I’m sure that will change when he sees all the presents Santa is going to bring him this year!
Anyway, I told my mom that I would make dessert and this apple pie is what I came up with. Everyone loved it!…and with a scoop of ice cream even better! But then again, who doesn’t eat apple pie with ice cream? If you don’t you should!
Here’s how I put this together.
I used a refrigerated pie dough, and you only need one crust. You can make a second pie with that other crust!
I peeled, cored and sliced thinly five apples. Make sure you slice the apples very thinly, it makes it much easier to assemble the pie.
Start to line up the apple slices around the crust and continue to overlap until the entire pie shell is full of apples. Make sure you pack the slices in pretty tightly, the apples do shrink when they bake in the oven.
I used four apples to fill my crust. I used the fifth apple to fill in any gaps and to ensure that I had as many apple slices as I could get in that crust.
In a sauce pan over medium low heat I melted 3/4 stick butter, 1/3 cup brown sugar, 1/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. I let this mixture sit over the heat for about ten minutes.
Once the mixture is melted brush it over all the apple slices.
Bake at 425 for 45-50 minutes.
*Side note – I covered my pie loosely with foil for the last 15 minutes. Keep on eye on your pie and if it starts to get too brown just cover it with foil.
- 1 refrigerated pie crust
- 3/4 stick butter, unsalted
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- +/-5 apples, peeled, cored and thinly sliced
- Preheat oven to 425.
- Lay the crust into a 9 inch pie dish.
- Start to layer the apple slices along the edge of the pie crust and continue to overlap them until the entire pie is covered.
- Take an additional apple and fill in any gaps and tuck in the slices to ensure that the slices are very tightly filled in the crust.
- Melt the butter, sugars, cinnamon, nutmeg and salt over medium low heat for about 10 minutes. Brush the butter mixture over the apple slices.
- Bake at 425 for 45-50 minutes.
- Depending on the size of your apples, you may need more or less than five.
- Keep an eye on the pie, if it begins to become too brown cover it with aluminum foil.