Traditional Apple Pie

How was everyone's Thanksgiving? Ours was filled with lots of yummy food, parade watching, and spending time with our extended NC family! We had a blast, and truly have so much to be thankful for this year! For dinner it was my job to bring rolls, stuffing, and apple pie. I was originally going to make the Dutch Apple Pie that I made last year but then decided to try out a new recipe instead.

Did any of you watch the American Baking Competition when it was on CBS two years ago? It was on during the summer when Derek was working second shift which means I got to watch it without him judging me for it every week. The first week one of the people made this apple pie and I have been dying to try it ever since! I finally got the motivation to do it this week and it certainly did not disappoint and got great reviews at dinner! I made quite a few changes to the recipe though, which I'll obviously share below. This apple pie was the perfect consistency! It wasn't super runny when you cut it, and it all stayed together as you can see in the picture below. This is definitely my go to apple pie recipe from now on!

5 large granny smith apples
4 tbsp butter
1/2 tsp maple extract
1/2 cup white sugar
2 tsp cinnamon
2 tbsp apple juice
2 tbsp flour
1 box of refrigerated pie crust (make sure it's a box with two crusts in it, one for the top and one for the bottom)

Peel and core apples, slicing the apples very thin. Mix slices with flour, sugar, cinnamon, maple extract, apple juice, and butter.

Press one of the pie crusts into the bottom of the pan. Then dump all the apple slices, and juices into the crust. The place the other crust on top and fold the bottom crust under and crimp. Trim away extra crust as necessary. Cut two inch vents in the top crust.

Bake at 375° for 1 hour. If crust browns too quickly, cover with foil.

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