Now that the slew of friendly neighborhood ghouls, ghosts and goblins have swept in and out for yet another year, it’s time to blow out the candles nestled within our jack-o’-lanterns one last time and return focus to the vast moody beauty of Autumn and her boundless harvest. She calls for a day of strolling through crunchy leaves, sipping our favorite hot espresso and savoring, with ample time on your side, a slice of fresh apple pie straight from the oven. And not just any ‘ole apple pie. This is the speediest and easiest apple pie recipe in the world. Okay, maybe not THE world.
But definitely — in my world.
It all happens in one bowl. There’s no crust. No fuss. No mess. Which means, less washing up (especially when the plate is licked clean). It makes a perfect afternoon treat to nibble on while sitting on your backyard swing. Or, in our case, a perfect ending to a day spent roaming through the nooks and crannies of our favorite paths and parks. If you’re ever in need of a quick dessert everyone will love for a mid-week impromptu dinner party or gathering, look no further. Turn to this pie. It won’t let you down. Ever. Especially given the onslaught of holiday soirees and the like, in the months ahead, you’ll want to have this delectable and dependable weapon in your arsenal.
EASY AUTUMN APPLE PIE
Tweaked from Easy Swedish Apple Pie
I know there are a lot of die hard fans of solely using Granny Smith Apples for pies, but I like using apples I like to eat most – Fuji, Gala, and of course, I’ll throw in a pear for good measure.
Music Pairing: Don McLean, Bye Bye Miss American Pie
- 3-4 medium apples and/or pears – peeled, cored and sliced
- 1/3 cup + 1 tbsp granulated sugar, divided
- 1/3 cup + 1 tbsp brown sugar, divided
- 1/2 tsp + 1/4 tsp cinnamon, divided
- 1/4 tsp nutmeg
- squeeze of fresh lemon juice
- 1 cup all purpose flour
- 1/2 cup melted butter
- 1/2 tsp pure vanilla extract
- 1 egg
Preheat oven to 350 degrees F.
Toss apples and pear with 1 tbsp granulated sugar, 1 tbsp brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg and lemon juice. Pour into deep dish pie plate. Thoroughly mix together flour, 1/3 cup granulated sugar, 1/3 cup brown sugar, cinnamon, butter, vanilla and egg. Spread evenly over the top of pie.
Bake until apples and pears have cooked and the topping is golden brown, about 40 to 45 minutes. Serve warm with a scoop of ice cream.