Lazy Apple Pie - By Bonnie Banters

If you're feeling really lazy, you can make a smaller pie for 3 to 4 people. Just use one crust and not roll it.  Divide all the other ingredients. Oh, come on, I know it's hard to divide an egg! Just toss  what you don't need!  Bake maybe 40 minutes or until the crust is golden brown.

Serves 6-8


  • 2 refrigerated pie crusts (from a 15-oz box of 2)
  • 1/4 cup plus 2 TB apricot preserves*
  • about 3 lbs your favorite apples (about 6 large) - I like gala or golden delicious
  • 2 TB all purpose flour
  • 2 TB lemon juice
  • 1/2 tsp ground ginger
  • 3/4 tsp ground cinnamon (divided*)
  • 1/4 tsp ground nutmeg
  • 3 TB plus 2 tsp sugar*
  • 1 TB butter, cut into pieces
  • 1 egg, beaten


1.  Heat oven to 350 degrees.  On parchment paper,  place one pie crust on top of the other and roll out the stack to form one 15" circle (it doesn't have to be perfect). Carefully pick up the parchment paper with the crust and transfer to a baking sheet.  Spread 1/4 cup of the preserves* on the crust, leaving about a 2" border.

2.  Peel and core the apples and cut into about 1/4" slices.  In a large bowl, toss the apples, flour, lemon juice, ginger, 1/2 tsp. of the cinnamon,* nutmeg, and 3 TB of the sugar.*  Spread the mixture on top of the preserves on the crust and dot with butter, still leaving about a 2" clear border of the crust.  Fold the edges of the crust over the fruit mixture, roughly crimping the dough to fit.

3.  Brush the egg on the crust.  Mix the remaining 1/4 tsp. cinnamon* with the remaining 2 tsp. sugar* and sprinkle on the crust. Bake until the crust is golden brown and the apples are tender, about 50 to 60 minutes.

4.  In a small saucepan, melt the remaining 2 TB preserves* with 1 TB water over medium heat until liquid, about 2 to 3 minutes.  Brush melted preserves onto the fruit.  Enjoy warm, room temperature or cold, with or without a good vanilla ice cream.

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