Apple Pie

I got the original recipe from our grandma. I will admit I have made some modifications to it to suit my own preferences. Once you get past the crust, apple pie is very easy to modify to anyone's pallet.

I will post the crust recipe and method I use in another post. This is the pie filling portion of the pie.

I use 5-6 medium apples. I mix the types of apples I use. Usually there is at least one Granny Smith, a Fuji or two, and any other firm apple I come across at the farmer's market. I cannot recommend Red Delicious. In my experience, they get too mushy for pie without adding any flavor.

Peel the apples.











Then core and chop them. When I chop, I keep my pieces on the larger side. I prefer my apples to be fork tender, but not mushy in my pies. Larger pieces make this easier to accomplish.

Once all the apples are chopped, it's time for the seasoning.










I start with a good 2-3 tablespoons of sugar. I also use 2- teaspoons of cinnamon and a healthy 1/4 cup of Pampered Chef Sweet Caramel Sprinkle (sorry, forgot to take a picture of those sprinklings).




  




Next, gently stir to coat those apples in the sweet goodness you have just created! I expect everyone to sample the apples at this time.








Here is another point at which apple pie lovers are divided (the cinnamon being the first). I like to pile the apples into the crust to near burstin'. Others may say this is too many apples and would only fill the crust level with the pie plate. You can experiment and decide which way you like best.

Now carefully top with a second crust and decorate as you like. I make a little apple out of the dough and center on top.
IMPORTANT: Cut at least five small slits or holes into the top crust. This lets some of the evaporated juices out and if not done you will have apple soup pie. I learned this the hard way when I had company over for dinner and forgot the slits. More juice than apples :(






Now for a little something extra, I brush melted butter (or margarine) over the top of the pie. Do this liberally.

 Grab that sugar bowl (I never said this was a healthy, low calorie recipe) and lovingly layer a coating all over the top of that melted butter.  Don't be stingy.

You are done with the sugar when it looks like it has snowed on your pie.  Now it is ready for the oven.  Due to the topping on the crust, bake on a pizza pan or line the rack below the pie with foil.  Trust me it will make for a much easier clean up later. Bake at 375* for 40 minutes.  Your pie is done when you can stick a knife into one of the slits on the top and the apples are the tenderness (or lack thereof) that you like and the crust has a golden brown ring on it.

Serve with ice cream and a spoon or just a fork!  Enjoy!