Who doesn’t love apple pie? This recipe is simple and thickens up nicely. I definitely recommend using tart apples for making pie. Sweet ones turn out yummy too, but they don’t have the same depth of flavor.
Preheat the oven to 400 and grease a pie pan.
Mix together in a bowl:
2 c. flour
1 t. salt
2/3 c. oil
1/3 c. water
Divide the dough into 2 pieces and roll them out in between plastic wrap or grocery bags (my personal favorite.) Press one of the crusts into the bottom of the pie pan. Set the other aside for now.
The Apple Filling
Mix everything together in a bowl. If you have an apple peeler/corer/slicer, this will be ridiculously easy.
4-5 apples, peeled, cored, and thinly sliced
1/2 c. brown sugar
1/2 c. sugar
1/2 t. cinnamon
1/8 t. nutmeg
1 T. cornstarch
Pour the filling into the prepared crust and set the second crust on top. Seal the edges however you’d like and cut a few slits in the top crust.
Baking the Pie
Bake the apple pie at 400 for 45 minutes. Serve it warm or cold with whipped cream or ice cream.
Note: You may want to put the pie on a cookie sheet covered in foil, because it might bubble over and make a big mess! The foil will save your cookie sheet from having to be washed. Pie overflow is notoriously sticky and tends to burn in the bottom of the oven. (I wouldn’t know that from experience, though.)