Classic Apple Pies

Name: Classic Apple Pies
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/3 c brown sugar; 1 1/2 tsp cornstarch; 1/2 tsp cinnamon; 1/8 tsp ground nutmeg or freshly grated; pinch of salt; 2 apples about 6 ounces each, peeled and cored; 1 Tbsp brandy; 4 Tbsp unsalted butter; 1 tsp pure vanilla extract; 1 pkg refrigerated pie crusts; cheddar cheese or vanilla ice cream optional

By Key Lime
@keylime

I love using a recipe and then "making" it my very own. Here's a great apple pie recipe that is family approved. I added a little extra vanilla and the brandy.
There is a learning curve for me to get it JUST right. I'm working on it...lol

I hope you try it.

Rating:

★★★★★ 2 votes5

Comments:

12 Comments

Serves:

Cook:

10 Min

Ingredients

1/3 c

brown sugar
1 1/2 tsp

cornstarch
1/2 tsp

cinnamon
1/8 tsp

ground nutmeg or freshly grated
·

pinch of salt
2

apples about 6 ounces each, peeled and cored
1 Tbsp

brandy
4 Tbsp

unsalted butter
1 tsp

pure vanilla extract
1 pkg

refrigerated pie crusts
·

cheddar cheese or vanilla ice cream optional
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How to Make Classic Apple Pies

Step-by-Step

To make the filling, mix together the brown sugar, cornstarch, cinnamon, nutmeg and a pinch of salt. Set aside.
Cut the apples into 1/2 inch pieces. In a frying pan over medium-low heat, melt the butter. When the butter has melted remove the pan from the burner and add the brandy if using. Return the pan to the stove and cook about 1 minute.

Add the apples and cook until tender about 15 minutes.
Add the sugar mixture and reduce the heat to low, cook stirring frequently, until the apples are glazed, about 2-3 minutes.

Remove from heat and stir in the vanilla.

Set aside and cool.
Preheat the pie baker according to manufacturing directions.

Before cutting the dough, I rolled it out to about a 1/4 " thickness.

Cut the dough using the pastry cutter into 4 large rounds and 4 small rounds. Set aside.
When the pie baker is preheated, working quickly, place each large pie dough round into the pie maker. Mold the dough into the wells to form the bottom crust( I use the accompanying pastry press that came with my unit). Divide the filling amount the crusts and spread evenly. It works out to be no more that 1/3 cup per crust. Place small dough round over each filled crust, close the lid and secure.
Following manufacturer's directions, bake the pies until the crusts are well browned, about 10 minutes. Using a fork, carefully lift one edge of a pie to a wire rack to cool. Repeat with remaining pies. Serve warm with ice cream or cheddar cheese slices is using.