Slow Cooker Apple Pie Recipe

This was my first time making an apple pie.  I’ve always loved eating them but was overwhelmed trying to make a pie.  I always thought it would be really hard. I actually made this in two parts.  I first made the apple pie filling (and canned it) and then a week later, closer to Christmas, I made the apple pies and cooked them.  Not sure why I waited all these years to try out this recipe.  It was quite easy and the pies were amazing.  The prep time for the filling is about 10 minutes and for the pies about 10 more minutes.  Apple pies are a great dessert when company is over for all occasions.  Don’t forget to scroll down to print the recipes.  I’ll be putting them separately at first but together for the printable recipe.  This recipe should make one pie.  If you have a little extra filling and dough you can make a mini-pie (that is what we did) or you can double the recipe.  We made ours in a disposable tin since we were taking it to a party but you can cook it in a glass pie dish and the crust will be easier to manage.

Slower Cooker Apple Pie Filling:

• 3 pounds of baking apples.
• 2 Tablespoons cornstarch.
• 1/4 cup brown sugar.
• 1/4 cup white sugar.
• 1 teaspoon Apple Pie Spices (by Raw Spice Bar).
• 1/2 teaspoon cinnamon.
• 1/4 cup melted butter.
• 1 teaspoon vanilla extract.
• 2 teaspoons lemon juice.

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Everything tossed in slower cooker and ready to cook.

Apple Pie Crust:

• We used a pastry double-crust for pies from the grocery store but you can make your own too.
• 1 Tablespoon butter.
• 1 large egg white.
• Additional sugar (to sprinkle).

Directions:

• Coat slow cooker with a little bit of butter around all the sides.
• Peel, core and dice apples.
• Add cornstarch and mix until apples are coated.
• Add remaining apple pie filling ingredients.
• Mix.
• Cook on high for 2 hours or until apples are soft.

Directions for pie:

• Line a 9 inch pie plate with bottom crust and trim edges.
• FIll with apple pie mixture.
• Add at tiny bit of butter on top.
• Put other pie crust on top. Trim the edges and use a fork to make the lines around the edges.
• decorate how you want (my daughter used the extra crust to make a Christmas tree).
• Make sure you cut a few slits in the crust.
• Beat egg white until foamy and brush over top of crust.
• Add a small sprinkle of sugar over the top.
• Cover pie edges (we forgot to do this, that is why it is burnt).  You can do this with foil (cover loosely) or a pie protection shield.
• Bake 375 degrees for 22 minutes.  Remove foil or pie protector shield.
• Bake for 20 more minutes.
• Serve hot or cool off and serve a la mode.
• Enjoy.

Next time we will know to use a pie protector so the edge of the crust isn’t burnt.  Besides that, the pie tasted great and we were pleased with the outcome.

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