Certain foods are synonymous with particular holidays or times of year. For example, few people can imagine celebrating Valentine’s Day without ample supplies of chocolate on hand.

And what summer barbecue is complete without grilled hot dogs and hamburgers? While these foods and others are must-haves during certain times of the year, that doesn’t mean they cannot be enjoyed whenever a craving arises.

Apples, and particularly apple pie, are a staple of many holiday season celebrations. But apple pie is just as delicious in March, April, May, etc., as it is during the weeks between Thanksgiving and Christmas. That’s especially true when the apples are fresh.

Martha Kent’s simple apple pie recipe can curb the superset of appetites. Find the full recipe bellow.

Ma Kent’s Easy Apple Pie

A quick step-by-step for delicious American Apple Pie.

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Cook Time 1

Course Dessert

Cuisine American

Servings 8 people

Equipment

1 Deep 9-inch pie plate
2 Medium bowls One for crust mixture, one for filling

Ingredients

Pie crust

1 teaspoon salt
2 ½ cups all-purpose flour
¾ cup shortening
6 tbsp cold butter
1/2 cup iced cold water

Pie filling

5 cups thinly sliced apples 8-10 medium apples (peeled and cored)
3 tbsp sugar
3 tbsp all-purpose flour
1-2 teaspoons cinnamon
¼ teaspoon salt
2 tbsp butter
Double Pie Crust
1 egg white
1 tbsp water

Instructions

Pie crust

Place flour and salt in medium mixing bowl.
Add shortening to bowl.
Cut butter into thin pieces, or grate it with the large holes of cheese grater, and add to the flour.
Use pastry blender or fork to combine flour, butter and shortening. Press until you have pieces of fat mixed in with chunks about the size of peas remaining.
Add cold water all at once, stir to combine.
Dump dough out onto lightly floured surface, use your hands to collect into one ball.
Cut ball in half, flatten each half into disc.
Wrap each disc tightly with plastic wrap.
Store in fridge for 30 minutes before use, or up to 3 days, or store in the freezer for up to 3 months. Let dough thaw overnight in fridge before use.
Roll.
Make double pie crust (top and bottom) or enough for 2 bottoms (like 2 pumpkin pies that don't need a top).

Pie filling

In medium bowl add sliced apples. Sprinkle with sugar, flour, cinnamon and salt. Toss gently to combine.
Roll out and place uncooked pie crust in bottom of deep 9-inch pie plate.
Place apple mixture in the uncooked pie shell. Place small pieces of butter on top of apple mixture.
Top with second pie crust, crimp edges, and cut a few slits in top crust to allow steam to vent.
Mix the egg white and 1 tablespoon of water together in a small bowl and then brush the top with water and sprinkle with sugar before baking.
Bake at 450 degrees F. for the first 15 minutes, then reduce the heat to 350 degrees F. and continue cooking for additional 40 to 45 minutes, or until top is golden brown.
Let the pie cool for 10 minutes before serving. Can be made ahead of time and served at room temperature.