It is that time of year! Honeycrisp apples! Oh, how I love them. They are lovely - both sweet and tart with a nice firm flesh. They are hands down my favorite apple to eat raw.
The family suggested I make an apple pie. I am not much of a baker. But, I thought I would give it a try. I searched for a simple apple pie recipe and found this one that called for Granny Smith's. I figured that Honeycrisp would work just as well. I was right.
This is not the prettiest pie I have ever seen. It is probably not something I would make for a dinner party but it did taste good and it was very easy to do.Great for a quick dessert for the family. And, now that I have had moderate success with this pie I figure I may try a more traditional apple pie recipe.
In the mean time here is the recipe for this one.
"Shortcut" Apple Pie
4 medium sized Honeycrisp apples, peeled, cored and sliced thin
1/3 cup Earth Balance Vegan Buttery Spread, softened ply a little extra
1/3 cup firmly packed brown sugar
1 tbsp cinnamon
1 tsp nutmeg
1 pre-made whole wheat pie crust
Preheat the oven to 350 degrees.
Lightly grease the bottom of the crust with some Earth Balance. Layer the apples into the whole wheat pie crust. Dot with half of the Earth Balance.
In a bowl mix the rest of the Earth Balance, the brown sugar, cinnamon and nutmeg. Use a pastry cutter or fork to combine until crumbly. Top the apples with the mixture.
Bake in the oven at 350 degrees for 45-50 minutes until the apples are very soft.