World's Easiest Apple Pie

I made the world's easiest Apple Pie.

Let's make one together so you never have to buy one again!

Recipe for the inside of the pie:

• 3/4 Cups Sugar
• 3 Tablespoons Flour
• 1 Tablespoon Cinnamon
• 1 Teaspoon Salt
• 1/2 Teaspoon Nutmeg
• 4-6 Cups Apples

The amount of apples depends on the size of your pie plate. Not all pie plates are created equal. It is a good idea to make more than you think you will use. If they don't all fit in your pie shell you can cook the extra filling in any ovenproof dish and it will be delicious on its own.

Take all of your dry ingredients, the flour, salt, sugar, cinnamon, and nutmeg. Put them in a bowl large enough to hold and mix all of the cut apples. Go bigger than you think you need to avoid spilling filling.

Peel and slice your apples.
We used 7 medium apples but depending on the size of your apples you may need to deviate. We used Braeburn and Granny Smith apples for a variety of textures and flavors.

Apple slices should be between 1/4 inch and 1/2 inch.
If they aren't perfectly even it is okay, ideal even. The larger slices will stay firm while the thinner slices will cook into the sauce and the combination gives you that classic Apple Pie texture.

If you have an apple slicer, that would be ideal for this step.
When using the type that turns an apple into wedges and leaves the core, cut those resulting slices lengthwise or they will be too thick to cook properly. If you have the spiral style, run your apples through it then cut the sliced and cored apples in half from the top to the bottom.

Doing it by hand isn't impossible!
I did this with just a knife! Slice around the core, being careful not to put the knife into your hand. Cut from flat surfaces when possible. After you have the majority of the apple cut from the core go ahead and slice.

Recipe for Topping:

• 4 Tablespoons Butter (unsalted; half a stick of butter)
• 1/2 Cup Sugar
• 1/2 Cup Flour
• 1 Teaspoon Cinnamon

Melt the butter.
We used a pan on low but a microwave for 30 seconds on "high" works just as well. Don't cook the butter! If it starts to crackle it's too warm. After it is melted let it cool slightly.

Mix the rest into the butter.
Stir until incorporated. It should resemble sand or crumb topping, which is what it is!

Oven should be preheated to:

• 375 F

• ~190 C

Mix your apples.
Make sure all the slices are evenly coated with the sugar and spice mixture.

Place the apples in a prepared pie shell.
This particular shell was pre-made and pre-tinned. This eliminated the issue of pie plates and allows for easy travel and sharing. This is also the best solution if you don't have a pie plate.

The other option for pre-made crusts is a roll out refrigerated style. These crusts are rolled individually and can be frozen. When it is time to use them follow the directions on the box, they are fairly simple but you must supply a plate.

Really pack them in there.
When fresh the apples will really heap up, but rest assured, when they cook they will collapse on themselves. They will be delicious and they will fit.

Cover your pie in crumb topping.
This style of pie is commonly referred to as "Dutch Apple Pie." This eliminates the need for a top crust. Also it is delicious.

Take foil and cover the outside of your pie to prevent burning.

You can buy pie circles but making your own out of foil is just as easy and you'll never have to worry about it being the wrong size.

Put it in the oven.

Set timer for 25 minutes.

At the 25 minute mark, take the foil off the edges to allow the pie to cook fully.

Bake for 35 more minutes. Set a timer.

Pie bakes for 60 minutes total.

Cool your pie for 30-60 minutes.

Cut and serve as desired!