This apple pie recipe has been a family favorite for over forty years. It is the only recipe that delivers a perfect apple pie every time!

Fast and oh so easy.

I am sharing a Vee family beloved-secret-totally tasty recipe that perfectly enhances any celebration or evening. Like last night, when hubby came home from work minutes before midnight hungry and tired.

Ingredients:

Pastry for 2-crust pie (I have bought mine and made mine from scratch. It usually depends on my mood and the amount of time I have available…and the mess I am willing to clean up.)

6-8 tart apples (I use 8 to make a fuller pie)

1 tablespoon lemon juice

3 tablespoons flour

1 teaspoon ground cinnamon

2 tablespoons butter (optional-margarine)

Other options: add 1/2 cup chopped walnuts or raisins

1. Preheat oven to 450°F.

2. Prepare a 9-inch pie shell: roll out remaining pastry for top crust. Set aside.

3. Form bottom crust to greased and floured pan (I use cooking spray). Poke bottom crust three times with a fork. Prebake ten minutes at 450 degrees then set aside.

4. While pie crust prebakes- wash, quarter, core, pare, and thinly slice the apples. Transfer to medium sized bowl and drizzle with lemon juice. Lightly toss or mix.

5. Combine sugar, flour, and cinnamon. Lightly add to apples.

6. Turn mixture into prebaked pie shell and gently level the apples. Cut thin slivers of butter (margine) and top the surface.

7. Cover top of pie with second crust, Pinch edges for an elegant look. Use fork to poke a deco in the crust.

8. Bake at 450°F 10 minutes. Reduce oven temperature to 350°F and bake about 40 minutes, or until crust is lightly browned. Serve warm or cold.