The Smell of Fall (Or Tuesday): Why This Apple Pie Is My Go-To

So, let me tell you — there’s something about the smell of apples and cinnamon floating out of the oven that makes my dog sit by the stove. He’s not even supposed to like pie, but that pie-baking smell? Irresistible. I remember the first time I tried to make this; I totally forgot the sugar. The result wasn’t half bad, just, you know, aggressively tart. (Lesson learned!) Anyway, I’ve lost track of making this for birthdays, random Tuesday evenings, and the odd rainy Sunday when the only question is, "why not?" I still can't crimp pie crusts to save my life but, as my aunt used to say, rustic is charming.

Why You'll Love This (Or at Least, I Do)

I make this when I want the kitchen to smell like a proper home (or if I'm bribing my kids to do chores). My family basically ambushes the pie once it's out of the oven — nothing left but crumbs. One time, I tried cutting the sugar by half as a little experiment, and my eldest asked if I was mad at them. (I wasn’t; just ran out of sugar!) This is also my favorite excuse to use up wrinkly apples rolling around in the fruit drawer. And honestly, if I’m in a rush, I cheat a bit with store-bought pastry (don’t tell my grandma, she would haunt me).

Here’s What You'll Need (Plus My Odd Substitutes)

6-8 apples (I usually go for Granny Smith plus a rogue Red Delicious or two; but I mean, whatever you've got handy works, I’ve even used pears in a pinch!)
¾ cup granulated sugar (sometimes I do half white, half brown — no one's noticed the difference yet)
2 tablespoons all-purpose flour (grandma insisted on Gold Medal, but honestly, I sometimes use plain store-brand and can't tell)
1 teaspoon cinnamon (once I added nutmeg too — it was fine, maybe even better?)
¼ teaspoon salt (I always eyeball this, probably too much, oops)
2 tablespoons butter (margarine if I’m out, but real butter just hits differently)
1 package pie crusts (if you love a challenge, make your own; otherwise, refrigerated ones totally work. Here’s a solid crust recipe if you want to give it a go)
1 egg, beaten (makes it shiny, or skip if you forget - I often do)

Instructions (Because Pie Should Be Easy, But Isn’t)

Preheat the oven to 425°F (or whatever your oven thinks is 425 — mine runs hot so I usually set it to 415 just in case). If you forget, don’t panic; just bake it a little longer.
Peel, core, and slice your apples (eat a few slices, I always do, it’s quality control). Toss 'em in a big bowl.
Add sugar, flour, cinnamon, and salt. Give them a good toss with your hands unless you hate sticky fingers, then use a spoon. Let the apples sit a few minutes; they get all syrupy. (This is when I sneak another taste — yes, it’s sugary raw apples. Don't judge.)
Roll out your bottom crust and pop it into a 9-inch pie plate. No need to get it perfect; I’ve made lopsided pies for years and nobody's ever complained.
Pour in the apple mix and dot bits of butter all over the top. No need for neatness.
Add the top crust (crimp, lattice, patch it together, or whatever keeps the filling from escaping). Trim the edges — or leave them if you like a crunchy overhang.
Brush with beaten egg if you remember. Give the top a few slits so it can vent.
Bake for 15 minutes, then (this is important, trust me) drop the temp to 350°F and keep baking another 35-40 minutes, or until the whole kitchen smells fantastic and the crust is golden brown. If the edges start to look too brown, cover them with foil. I tend to check every 10 mins after the first half hour, just to be safe.
Cool before slicing – if you can wait! The filling thickens as it sits, but hey, hot pie is pretty great too. Just messy.

Notes Form the Messy Front Lines

If you use pears instead of apples, the pie won’t hold its shape — I found out the messy way, still tasted lovely though.
Don’t sweat it if your crust breaks. Call it ‘rustic’ and move on.
I once used self-raising flour by accident, pie puffed up strangely — wouldn’t recommend, but we ate it anyway.

“Hey, Have You Tried...?” (Pie Variations That (Sometimes) Work)

Mix in a handful of cranberries for a tangy pop (my neighbor swears by this).
Dutch topping instead of a top crust — basically, a crumble made with flour, brown sugar, and butter. I like this King Arthur Baking version.
Once, I tried caramel sauce inside, and it kind of leaked everywhere. Good intention, bad execution. Live and learn, right?

What If You Don’t Have Fancy Tools?

No pie dish? Just use a big cake tin or even a cast iron pan. I’ve literally baked this in a square pan just to prove a point (pie still tastes like pie).

How Long Does It Last? (If You’re Lucky)

Fridge: 3 days, covered with foil or plastic wrap. But honestly, in my house, it never makes it past the first evening. Freezer: sure, but I always forget it’s there until it’s freezer-burned. Just eat it fresh if you can.

Pie Serving Traditions (Or, My Family’s Ritual)

Honestly, I think this tastes even better the next day, but piping hot with vanilla ice cream is the classic move around here. My uncle puts a slice of cheddar on his — says it’s the way up north. I tried it once. Not my thing, but, hey, you do you.

Stuff I Learned the Hard Way (AKA ‘Pro’ Tips)

Don’t skip chilling the dough if you make it homemade. I rushed it once, and the crust shrank like an old jumper.
Let the pie cool. I mean it. I’ve sliced into it too soon, and out came a river of apple lava.

FAQ: Real Questions From Real Friends

Do I have to peel the apples? Nah, sometimes I leave the skins on when I’m feeling lazy — gives a bit more texture. Just wash them properly, yeah?
Can I make this gluten-free? Definitely, just grab a gluten-free crust. I’ve even seen vegan GF crusts that taste almost as good (almost — but maybe it’s just me).
Which apples are best? I gravitate toward Granny Smith but seriously, use what you’ve got. Just maybe avoid Red Delicious on their own; they turn to mush. Unless that’s your thing.
How do I get my crust golden? An egg wash does the trick — if you remember (I forget as often as not). Or just brush with milk, works pretty well!
Why is my pie runny? Could be your apples were extra juicy or not enough flour. Letting it cool makes a big difference. Actually, I find it works better if you let it sit before cutting.

Anyway, there you go — pie isn’t fancy, just a slice of comfort. And if it comes out a little wonky, well, that’s what whipped cream is for.

Homemade Apple Pie: My Cozy, Classic Recipe (with Stories)

The Smell of Fall (Or Tuesday): Why This Apple Pie Is My Go-To

Why You'll Love This (Or at Least, I Do)

Here’s What You'll Need (Plus My Odd Substitutes)

Instructions (Because Pie Should Be Easy, But Isn’t)

Notes Form the Messy Front Lines

“Hey, Have You Tried...?” (Pie Variations That (Sometimes) Work)

What If You Don’t Have Fancy Tools?

How Long Does It Last? (If You’re Lucky)

Pie Serving Traditions (Or, My Family’s Ritual)

Stuff I Learned the Hard Way (AKA ‘Pro’ Tips)

FAQ: Real Questions From Real Friends

Homemade Apple Pie

Ingredients

Instructions

Approximate Information for One Serving

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