10 Minute Apple Pie

     Obviously, there's no way to bake a full sized pie in 10 minutes, but the actual assembly shouldn't take any longer than that. I know that every time I post a pie recipe and rave about how easy it is, I then promise that someday, I'll actually make one from scratch. I will follow through on that and make an apple pie with my own apples and a homemade lattice crust and post it sometime around the 4th of July. But for now, I thought I'd try to prove to you one more time that you can make a pretty decent pie with very little effort. For this recipe, I used frozen apples that were already peeled and cut. Originally, I only did this because I had to use them up and didn't have time to get fresh apples at the store. I usually only use Granny Smith apples for pie because I honestly don't think I've ever eaten any other kind, so my expectations for this frozen apple pie were admittedly pretty low. I'm sharing this because I was pleasantly surprised by how it turned out, and if you don't have a ton of time, this recipe is more than satisfactory.

INGREDIENTS:
1 refrigerated pre-made pie crust
6 cups of chopped frozen apples
2/3 cup sugar
3/4 teaspoon cinnamon
pinch of nutmeg
1/2 cup chopped pecans
2 tablespoons cornstarch
2 tablespoons flour

DIRECTIONS:
1. Preheat oven to 425 and grease the bottom of a 9in. glass pie plate. Unroll th bottom crust and fit it into the dish.
2. In a small bowl, mix all the dry ingredients, including the pecans.
3. In a larger bowl, toss the apples with the dry mixture.

4. Add the apple filling to the pie. Then unroll the top crust and put it in place. Roll and pinch the edges together and cut 4 small slits in the center to vent.

5. Up to this point, the 10 minute promise should hold, but now it's time to bake the pie for 40 minutes.

6. I recommend letting the pie cool for an hour before slicing. If you just can't wait, I understand. Just an end note: Your pie will last much longer if you store it in the fridge. Many people claim you don't have to, but keep in mind that the reason store bought pies can be kept at room temperature is because they have preservatives in them that homemade pies obviously don't.

I have big plans for next week, including dinners, desserts, and hopefully my adventures in bread making!