Apple pie is always a frugal option because you likely only need to buy the lemon and the apples for about 5 bucks.
It’s really hard to mess up an apple pie, believe me, I’ve tried, but it always tastes good.
It’s not Friday, it’s Pie Day! It’s not apple season, but they seem to be the only pie fruit I can get right now. My approach to apple pie is to keep the peels on, and cut uber-thin slices. White sugar is not allowed under any circumstance, (brown sugar only!) and my favorite secret: brush the top of the baked pie with a makeshift caramel made of 1/2 cup fresh, unfiltered apple juice, 1/4 cup melted earth balance, 3/4 cup brown sugar, 2 tbs corn starch and 1/2 tsp vanilla. You can save leftover caramel for a topping on each served slice. I bought a few extra apples and juiced them myself for the sauce, but an easier approach is to buy some cider from the store.
Despite all my yammering above, apple pie is simple, and one of the most stress-free things you can bake. Even if you take the peels off, cut thick slices or use entirely too much cinnamon. So feel free to ignore the caramel sauce stuff and just make the simple pie below, which is great as it is.
- 3 large green apples, skins intact, sliced paper-thin
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- pinch of salt
- 2 Tbs lemon juice
- 1/2 tsp vanilla extract
- 3 Tbs cornstarch
- 2 Tbs dark brown sugar
- 2 pie crusts
1. Preheat oven to 400 degrees. Pre-bake your bottom pie crust for 5 minutes in the pie pan, if you desire.
2. Put sliced apples in a large bowl, then add all other ingredients through the brown sugar. Toss well to coat apples evenly.
3. Pour your apple mixture into your pie crust add holes to the top of your pie crust to properly vent – allows moisture to escape so your pie doesn’t get soggy.
4. Bake pie in 400 degree oven for 15 minutes. Then reduce to 350 and bake for a remaining 20-25 minutes.