I have designated myself as the “Apple Pie Maker” in my family. Not that I make a particularly awesome apple pie, but it seems to be the one stress-free dish I can consistently make without screwing it up. Well, except that one time when I added too much sugar to the top of the pie without first adding water. Luckily my family was sweet enough to discreetly push aside the burnt pie top and concentrate on the yummy goodness below.
Apple Pie is surprisingly easy to make. Washing, peeling, coring, and slicing the apples is the most tedious part of the whole business.
Pastry for top and bottom of pie pan (usually I cheat and buy the premade pastry)
½ cup Sugar
3 tbsp Flour
¼ tsp Ground Nutmeg
¼ tsp Ground Cinnamon
Dash of Salt
5 cups peeled and thinly sliced pared tart Apples (about 5 medium)
1 tbsp Margarine or Butter
Pastry for top and bottom of pie pan
¾ cup Sugar
¼ cup Flour
½ tsp Ground Nutmeg
½ tsp Ground Cinnamon
Dash of Salt
6 cups peeled and thinly sliced pared tart Apples (about 6 medium)
2 tbsp Margarine or Butter
Preheat oven to 425°. Prepare pastry.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples until apples are well coated and ingredients form a sticky residue. It’s OK–use your hands–it’s messy but it’s the best way to coat the apples. I’ve also put all into a large ziplock baggie, but the apples tend to break when I use this method. Turn into pastry-lined pie plate and dot with margarine.
Cover with top crust and cut slits into crust so pie can vent. Seal the edges and flute. Dab water on top of pie crust and sprinkle lightly with sugar.
Cover edge with 3-inch strip of aluminum foil.
Remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes (25 with foil, 15 without).
Serves 8-10 people.
The Betty Crocker recipe has never failed to please, but I’d love to hear what spices your recipe calls for and what kind of apples you like to use?
I usually pick up whichever apples look pretty in the store (McIntosh for this pie), but my cousin Michelle told me she mixes her apples and I was thinking about doing the same for Thanksgiving next week.
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