My apple tree thinks it's Fall

My apples are falling off the tree already. Don't get me wrong, I LOVE fresh apples off the tree. These apples are awesome to bake with. The problem: I don't crave apple pie and apple crisp in AUGUST. I'm still thinking about watermelon and blackberries. Well, I gave in today. I had to. I feel reallly guilty allowing all of those apples to fall on the ground and go bad.

We have the coolest apple peeler/corer/slicer thingy. I can make an apple pie in less than 7 minutes. (ok, I buy the Pilsbury crust. I HATE making pie crust)

After the pie was done, we shared it with my family. It was gone in 2 minutes. I should have made two. Blogging about this pie is making me hungry for another piece.

Anyway, I am posting my apple pie recipe. I get TONS of compliments on it, and it's so easy.









Old Fashioned Apple Pie

Preheat oven to 425.

Slice enough apples to fill the pie. This depends on the size of apples you have. Just eye it. I heap my apples up pretty high because they cook down a lot. If you are using store bought apples, use Golden Delicous. It's the best type for this pie. I use my slicer thing, then slice them in half, so they are in little half moon shapes. Put them in a large bowl. Add 1 cup of sugar, 4 Tbsp. flour, 1 tsp. cinnamon, dash salt and I always add a dash of Pumpkin Pie spice for good measure. I don't know if it really makes a difference, but I seem to put that in everything. Stir this all up so all of the apples are coated. Put it in a Pilsbury pie crust. Add 2 Tbsp. or so of butter and dot the top of the apples with it. Add the top pie crust and cut slits in the top. Sometimes I use a tiny heart shaped cookie cutter to make the vent holes, then put the dough that I cut out next to the hole. It's pretty cute. Bake the pie for 45 minutes or so. My family likes the crust pretty dark. You might want to check it at 40 minutes if you like it lighter. Make sure you put a pan under the pie when you bake because it bubbles over.