Impromptu blog post.
It was Saturday afternoon and we had plans with friends for an early dinner.
I’m standing in the produce aisle with Hubby and said “Hey, let’s do dessert at our house!”
He certainly didn’t argue with that and when I asked what should I make, he pointed to the Granny Smiths behind me.
Say no more.
I made an impromptu pie for a impromptu invitation.
It’s easy and delicious.
The hardest part was peeling the apples.
I used pre-made crust.
Impromptu doesn’t call for homemade crust. (I promise one of these days, I’ll give you my homemade crust recipe.)
No fancy photos. No step by step.
This was the only piece left this morning.
It’s a go-to recipe whether it’s planned or not!
Easy Apple Pie
A Kitchen Muse: adapted from Cooking LIght
Recipe type: Dessert
Serves: 8 - 10
- 8 - 10 cups sliced peeled Granny Smith apples
- ¾ cup granulated sugar
- 1½ tablespoons all-purpose flour
- Juice from ½ lemon
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 tablespoon chilled butter, cut into small pieces
- 1 tbs. fat free milk
- 1 tsp. cinnamon sugar
- Pre-heat oven to 425 degrees.
- Prepare pie pan with bottom crust.
- Peel and slice apples.
- Combine apple and next 6 ingredients (through nutmeg); toss gently to coat.
- Spoon apple mixture into prepared pie plate; top with dots of butter.
- Cover with top pie dough.
- Press edges of dough together. Fold edges under, and flute.
- Cut several slits in top of dough to allow steam to escape.
- To prepare topping, brush top of dough with milk;
- Sprinkle cinnamon sugar evenly over dough.
- Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes.
- Reduce oven temperature to 350° (do not remove pie from oven)
- Bake an additional 40 minutes or until browned.
- Cool on a wire rack.