This from scratch apple pie recipe is a delicious slice of Americana!
They say there is nothing as American as apple pie.
Whether you subscribe to that theory or not, you have to admit that apple pie really is engrained in our culture and traditions. I can’t think of a single winter holiday where apple pie wasn’t present.
That being said, it’s currently summer and I have to say that apple pie is just as delicious in the warmer months! Great for 4th of July, Memorial Day or Labor Day, this pie will take care of any craving you may have for this “normally-full-of-unhealthy-stuff” dessert.
In fact, I was thinking about taking some of this pie to the beach with me before summer runs out. Apple pie and the beach. Mmmmmm. Something about that sounds so wonderful! And I know for sure Mini Chef won’t argue with that plan!
Now all I have to do is come up with a really good clean eating vanilla ice cream recipe and I’ll be set! Oh the possibilities…..
HOMEMADE APPLE PIE FILLING
This recipe is basically for homemade apple pie filling. The crust recipe I used is linked here below. It’s best to make your crust ahead of time and cookie it just slightly before hand. You don’t want it cooked all the way though, or it will burn in the final baking. You may want to use a loose cover of aluminum foil at some point in the final baking process to ensure that this crust doesn’t get too brown. You can also add an egg or milk wash over the top before you stick it in the oven for a glossier crust.
SUMMER PIE RECIPES
FROM SCRATCH APPLE PIE RECIPE:
This makes a standard, 8 or 9 inch pie.
- 1 batch clean eating pie crust (see link above)
- 3 cups sliced apples (or enough to fill your pan)
- 2 tsp. ground cinnamon
- 1/4 cup honey
- 1 tbsp. organic cornstarch (tapioca or arrowroot starch work too)
- 1 tbsp. lemon juice
Preheat oven to 350 degrees F.
In a large mixing bowl, combine your apples, cinnamon, honey or agave, cornstarch and lemon juice. Stir well to coat the apples thoroughly.
Pour the apples into your pie crust (which should be IN the pie pan already... just sayin'...).
Top the pie with the second crust and pinch all around the edge to seal it.
Cut a vent in the top so steam can escape and transfer the entire pie to the oven.
Bake for approximately 1 hour. It's done when the juices start to bubble up through the vents you cut in the top.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include the crust. Please see that recipe for nutrition data.