31 Days of Pie – Double Crust Apple Pie Recipe

What’s better than a double crust apple pie topped with ice cream? Pretty much nothing. I used a recipe from my Southern Living Ultimate Cookbook.

Lattice Apple Pie - What's better than apple pie topped with vanilla ice cream? Nothing!

Be sure to check out my essential baking tools and favorite ingredients.

Ingredients:
Double Pie Crust
6 cups peeled, sliced cooking apples (my cookbook recommends Golden Delicious)
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or margarine
1 egg yolk, lightly beaten
2 teaspoons sugar (optional)
1/8 teaspoon cinnamon (optional)

1. Roll out half of your pie crust and place in a pie plate sprayed with cooking spray. Set aside

2. Combine apples and lemon juice in a large bowl. In a smaller bowl mix together the sugar, brown sugar, flour, cinnamon, and nutmeg. Spoon over the apples and toss gently to coat all of the apples. Pour into the pie plate. Dot the top of the apples with butter.

Double Crust Apple Pie Recipe

3. Roll out the other half of the pie crust and place on top of the apples. Trim off the excess and press the edges to seal the pie. Cut about five slits in the top crust to allow steam to escape.

4. Combine the two teaspoons of sugar and the 1/8 teaspoon of cinnamon and sprinkle on top. It’s optional, but really who doesn’t want this on top of their pie?

5. Bake in an oven preheated to 450 for 15 minutes. Lower heat to 350 and bake an additional 50 to 60 minutes. You may need to cover the edges of your pie crust with aluminum foil or a pie shield to prevent burning.

Double Crust Apple Pie with Ice Cream

This pie smells AMAZING and tastes even better. Allow to cool some to avoid burning your tongue, but serve warm with ice cream.

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This is a month long series where I share pie recipes and baking tips. Be sure to follow my pie Pinterest Board or check my 31 Days of Pie page to stay current on everything that is shared.

These posts were not sponsored, but all pies were baked in my LG double wall oven, which I was provided as a member of the LG VIP Blogger Team.

31 Days of Pie – Lemon Meringue Pie Recipe

I have two cookbooks that are priceless. They both came from my grandmother’s church. All of the ladies, and a few men, contributed their best recipes for a community cookbook. This Lemon Meringue Pie Recipe was from one of the elderly gentleman in the church. I remember how my mom told me that he was a great cook. When I saw his name, I knew this was the Lemon Meringue Pie I needed to make.

Lemon Meringue Pie is tart and delicious.

Be sure to check out my essential baking tools and favorite ingredients.

1/4 cup lemon juice, about 1 1/2 lemons
3/4 cup sugar
1 tablespoon butter
3/4 cup water
1 teaspoon cornstarch
2 egg yolks
2 whole eggs
Meringue
Baked Pie Crust

1. Cream butter with sugar. Then beat in eggs and yolks one at a time. Add lemon juice and beat well.

2. In saucepan, combine cornstarch and water, and mix until smooth. Add the sugar mixture and beat well. Bring to a boil over medium heat. Cook about 10 minutes until thickened. Pour into a baked pie shell.

3. Cover with meringue and bake at 325 until top is lightly browned, 10 – 20 minutes. Cool completely and chill before serving.

Lemon Meringue Pie is tart and delicious.

Not all of the pies I made were devoured. Let’s face it. Twenty something pies (plus baking tips) equals a whole lot of pie. However, this pie was gone in a couple of days. It is delicious. Just the right amount of tart and sweet. BUT the filling is very thin (in amount, not consistency). Next time I will double the recipe for more filling.

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This is a month long series where I share pie recipes and baking tips. Be sure to follow my pie Pinterest Board or check my 31 Days of Pie page to stay current on everything that is shared.

These posts were not sponsored, but all pies were baked in my LG double wall oven, which I was provided as a member of the LG VIP Blogger Team.