By Stacey Little
It’s the perfect fall dessert – warm apple pie topped with a huge scoop of vanilla ice cream. But making apple pie shouldn’t be a six-hour job and require you to tear down the entire kitchen.
My version is easy, approachable and still has all the great flavors of homemade apple pie – just with a lot less work.
What kind of apples should I use in apple pie? I generally recommend using a firm-fleshed, tart apple like a Granny Smith when baking. It’s got tons of tangy apple flavor and is firm enough to not turn to complete mush. You can also use other firm-fleshed apples like Honeycrisp, Fuji, Braeburn or Pink Lady.
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