Apple Pie


 I have a confession to make.
I cant cook rice.
There I said it, are you satisfied?
 Yup, I burn it every time. That is why I have a rice cooker.
You know what else?
I don’t like making pie crust.
I know, I know, it is very easy to make, but I just cant.
Pillsbury crust is so much easier!
Just roll it out and fill. That is my kind of crust. It is the filling that I like fiddling with.


I honestly don’t know why I am crust challenged.
Maybe its because I am lazy.
Maybe its because I don’t want a bunch of flour on my counter.
 Maybe its because I don’t want to roll it out.
 Maybe the store bought stuff is still flaky and good.
 I will concentrate on the fillings.
That is my favorite thing to do.



 So now that my secret is out,
we are still cool right?



Apple Pie


1 package ready made pie crust (Pillsbury)
6 cups peeled, thinly-sliced cooking apples
(I use a combination of Granny Smith and McIntosh)
1 tablespoon lemon juice
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons cornstarch
1 tablespoon apple pie spice
1/8 teaspoon salt
2 tablespoons butter

Unroll dough and place in pie plate.

Combine the lemon juice with the apples and place in the pie plate.

In a bowl combine the sugars, cornstarch, apple pie spice and salt.
Pour over the top of the apples, dot with the butter.

Place the other crust over the top.
Crimp edges to seal. put slits in the top of the crust. Moisten crust with an egg wash or water and then sprinkle with sugar.
Don’t forget to put a tray under your pie, unless you plan on cleaning your oven.


 Bake at 400 degrees for 45-50 minutes. Toward the end of the baking period, check to see if the crust is browning too much. If so, cover the edges with aluminum foil.
Peace be with you,