Apple Pie is my least favorite pie, but even I love this version of the classic! The sugars
caramelize and it makes you reminisce about eating caramel apples at a fair.
¾ cups All-purpose Flour
1 cup White Sugar
1 cup Brown Sugar
2 teaspoons Cinnamon
6 cups Peeled, Chopped Granny Smith Apples
2 Tablespoons Butter
2 packages Pie Crust
1 teaspoon Cinnamon Sugar
*Mix the flour, sugars, and cinnamon in a large bowl. (I just shake out my cinnamon
until it looks like enough. I probably go a little overboard, just add to your taste.)
*Add your apples to your flour, sugar, cinnamon mix and get in there with your hands
to mix. Kids love to help out with this part!
*Line your pie plate with one crust. I just use the refrigerated ones. Easy and super
yummy. Add all of the covered apples to the pie pan. You will have lots of the mix
leftover–just pour it over the apples.
*Cut up the 2T of butter and place around the top of the pie.
*Now here’s a trick. I use mini cookie cutters to cut out shapes from the top crust. This
trick allows more steam to evaporate from the pie and caramelizes the sugars inside. SO
GOOD! (Save your cutout shapes.)
*Place the top crust on top of your pie and seal the edges. Now brush the entire top
crust with milk and place your cutout shapes anywhere you like, except over the
openings. Now brush the tops of the cutouts with milk and sprinkle cinnamon sugar
over the top of the whole pie.
*Bake at 375 degrees for 45-55 minutes. I use a cake tester to poke the apples and
make sure they are soft. I’ve never had to bake for more than 55 minutes.