This is not my moms apple pie. I don’t even remember my mom making an apple pie. She made wonderful cakes, but she just wasn’t much of a pie maker. I adore pies. I think I like pies better than cake. I especially like apple pie in the fall. There’s just something about the smells of apples and cinnamon cooking on a crisp autumn day.
With Labor Day approaching, this is the perfect pie to top off your end of summer events. Apple pie goes great at a picnic or a cook-out.
-Pastry for a 9 inch double crust pie either fresh or frozen
-6 cups thinly sliced apples
-1/4 cup white sugar
-1/2 cup brown sugar
-2 tablespoons butter
-1 teaspoon ground cinnamon
-1/4 teaspoon nutmeg
-2 tablespoons lemon juice
-2 tablespoons flour
-1/2 teaspoon vanilla
Yield: One 9 inch pie
1. Preheat oven to 450 degrees F (230 degrees C).
2. Spray pie pan with butter-flavored non-stick spray.
3. Place bottom crust in pie pan.
4. Wash, peel, slice and core apples to equal 6 cups. Note: Generally, one medium apple yields one cup of sliced apples.
5. Combine white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour.
6. Toss apples in mixture, then pour into pie crust.
7. Dot butter over top of apple mixture.
8. Place top crust over pie and flute to seal.
9. Cut a slit in the top of the pie.
10. If desired, melt 2 tablespoons butter and brush over top of crust. Then sprinkle sugar and cinnamon over top.
11. Place on lower rack of oven and bake 10 minutes at 450 degrees. Turn oven down to 355 degrees F (189 degrees C) and bake for an additional 35-40 minutes, or until pie begins to bubble.
12. Remove and serve.
Hot apple pie is delicious with vaniila ice cream. Try it with a piece of cheddar cheese melted over the top; I had a friend do this and thought he was crazy, but it’s very good.
Sources: This recipe comes from the author’s own recipe files.