Easy Apple Pie by sarahh

[BakerAunt]

Easy Apple Pie
Submitted by sarahh on October 19, 2008 at 8:52 pm

4-7 apples, peeled, cored and sliced thin*
¼-1/2 cup white sugar**
¼-1/2 cup brown sugar**
2-4 tablespoons flour***
2 teaspoons cinnamon

2 pie crusts
OR
1 pie crust and 1 recipe crumb topping

Preheat oven to 425 degrees. Place apples in a large mixing bowl. Sprinkle with white sugar, brown sugar, flour and cinnamon and mix well.

Line pie plate with one crust, gently easing it in, without stretching it. Pour apple mixture in crust and level top, mounding it in the middle.

If using top crust, top with crust and fold top crust edge over bottom crust edge and press together with the tines of a fork or pinch between thumb and forefinger to form a fluted crust that stands up. Cut a few slashes in the top crust to let steam out. Sprinkle with white sugar, if desired.

If using crumbs, before topping with crumbs decorate the edge of the crust. Fold the edge under and press with the tines of a fork or pinch between thumb and forefinger to form a fluted edge that stands up. Top with crumbs and smooth top.

Place pie on a foil-lined cookie sheet, in case the juices leak out. Bake for 15 minutes at 425 degrees.

Leaving pie in oven, reduce heat to 350 degrees and bake for 45 minutes more, until the top is golden brown and any bubbling juices are thick. Also slide a table knife down into the pie, through one of the slits in the crusts, to see if the apples are tender. If top browns too much before done, lay a piece of aluminum foil over the top, loosely.

Remove to a rack and cool at least 1 hour to let the apples set up a little. Serve warm or at room temperature.

*depending on the size of the apples

**depending on how sweet the apples are and how sweet you want your pie. The larger amount of sugar will be very sweet, especially if you are using a crumb topping.

***depending on how juicy the apples are, you can't really ruin it by adding too much or too little

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