Okay maybe it isn’t just because of this pie.
It may be a combination of this pie, cinnamon rolls, lattes, donuts, crab rangoons, nachos, etc.
Eventually I’ll fit into my pre baby jeans. But right now this pie, THIS PIE, tastes a lot better than skinny feels.
I ate a slice last night right after it got done baking and I ate a slice for breakfast this morning. Zero fucks given.
I’ve made quite a few apple pies and this recipe is by far my favorite. It’s no surprise that the recipe came from thepioneerwoman.com
The original recipe calls for a homemade pioneer woman pie crust. Of course. However, I’m slightly lazy when it comes to pie making and I knew my toddler was only going to allot me a certain amount of time before freaking out and trying to shinmy up my leg like a spider monkey. So pillsbury pie crust it is.
This pie is filled with apples that we picked at the apple orchard last weekend. The apple orchard and the pumpkin patch are two of my favorite things and thankfully the toddler was complaisant that day and only threw one tantrum.
Also, because we hand picked these apples, they are Jonathan – those were the ones that were ripe – and not Granny Smith like in the original recipe.
Preheat oven to 375
In a bowl mix 3 peeled and sliced apples, 1 cup heavy cream, 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon flour, 2 teaspoons vanilla, 1/8 teaspoon cinnamon.
Fill your premade pie crust with the mixture
In a seperate bowl prepare the topping by mixing together 3/4 cup flour, 1/2 cup brown sugar, 7 tablespoons butter, and a dash of salt. I used a fork and mixed until crumbles formed. The original recipe also calls for pecans which I’m sure would be delicious, but I didn’t have any on hand, and ain’t nobody got time to run to the store.
Cover the edges with foil and place a flat piece of foil on top as well. Set pie on a cookie sheet and bake for 60 minutes. Check on it and bake an additional 15-20 minutes if needed. Mine needed the whole 80 minutes. Take the foil sheet off during the last 15 minutes.