Classic Apple Pie

If my memory serves me right, my very first kitchen experiment was an apple pie. It was a bold and daring move, but turned out pretty successful. I knew right then, the kitchen and I are gonna be BFFs.

I’m dedicating a special slice to my best friend, Graycie, who is celebrating her special day today. Happy birthday, bru! xoxo 🙂

apple pie

Classic Apple Pie
Yield: 1 9-inch pie
Prep time: 40 minutes (includes resting)
Cook time: 35 minutes

For the pastry crust:
1/2 cup unsalted butter, softened
4 ounces neufchatel cheese, softened
1 1/4 cups all-purpose flour

For the filling:
4 cups peeled apples, cubed
1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

1. In a stand mixer fitted with the paddle attachment, beat the softened butter and neufchatel cheese until fully combined. Stir in the flour until a dough forms. Wrap the dough securely with plastic wrap and refrigerate for 30 minutes.
2. In a separate bowl, combine all the filling ingredients together. Set aside.
3. Preheat the oven to 425ºF.
4. On a flat and lightly floured surface, roll out the dough to about a 12-inch diameter. Gently lift up and place in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
5. Spoon the filling into the crust-lined pie plate. Weave a lattice for the top. Bake for 35 minutes, or until the apples are tender and the crust is golden brown. Cover the edge of the crust with 2- to 3-inch wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning.
6. Cool on cooling rack, or enjoy warm.

Filling Recipe adapted from Pillsbury


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