Easy as Pie

I’ve made two apple pies in the span of one week.

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Above was made with a hannaford brand refrigerate pie crust, some old mac’s and a handful of cortlands.

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The second was made with apples my sister picked, and an Immaculate brand refrigerated pie crust.

The first pie, the apples were diced.  The second, sliced.

I think I like either a dice or a very thin slice for apple pies.  I’m not a huge fan of the still crunchy, under cooked large apple slices that get caught in the pie when the slice isn’t super thin.

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But I certainly appreciate the benefit of that egg wash.  Look at the beautiful golden flaky goodness going on there.  Egg wash, cinnamon and sugar.

I love that apples are so easy and so versatile.  Chop some for oatmeal, eat one plain as a snack, cover some with flour, sugar, extra butter, and cinnamon and call it a crisp.

Does anyone have a go to pie recipe, or do you just wing it like me? I usually just cut apples, throw them in a bowl with brown sugar, lemon juice, cinnamon, nutmeg, flour and mix with my hands.  I’ve made pie crust from scratch but I’ve found its not really that worth the effort.

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