apple pie

Why? Because we are American! At least this was Ben’s response when he let one of his law school friend’s know that we would be bringing an apple pie over when we grilled out at his house Sunday.

I grew up making this pie with my mom and still find it fun for two reasons:

1) the apple-peeler contraption: as cool to me now as when I was 8

2) the pie bakes in a big brown paper bag: seems kind of dangerous, therefore exciting

APPLE PIE

6 medium granny smith apples, peeled and diced

1 unbaked pie shell

½ cup sugar

2 tablespoons flour

½ teaspoon nutmeg

good dash of cinnamon

2 tablespoons freshly squeezed lemon juice

½ teaspoon vanilla

Topping:

1 stick of butter, softened

¾ cup sugar

¾ cup flour

pinch of salt

Preheat oven to 425° F.

Place diced apples in a large bowl. Combine sugar, flour, nutmeg and cinnamon then sprinkle over apples, turning everything gently to coat. Pour lemon juice and vanilla over apple mixture and again toss gently to coat. Pour apple mixture into pastry shell (after you have formed it/crimped the edges in your greased pie dish).

Combine topping ingredients together (you can use a pastry cutter or a knife and a fork) until mixture is crumbly. Pour over the top of your pie.

Place the whole pie in a big brown paper bag and seal the edges. Bake for 1 hour. Allow pie to cool before serving. Serve with vanilla ice cream!

I made this miniature pie in a ramekin with the leftover apple filling and pastry dough... because miniature things are always cute.