My special apple pie
Instructions:
- Don’t you just hate it when you taste something positively divine that
a friend made, ask for the recipe, and they refuse to give it to you?
How awkward is that? I have made it a point to share any and every
recipe that has ever been requested of me. I have to admit, though,
that this one has tempted me to stray from that policy. So I am going to
include it here in an effort to remain true to my own creed.
This recipe is actually quite easy. The most difficult and timeconsuming
part is simply peeling and “chipping” or thinly slicing the
apples. I like to cut mine in chips rather than slices because they stack
up better and make for a neater and prettier pie.
- 1 package refrigerated pie crusts (2 crusts)
- 9 or 10 apples (use a combination of Granny smith and one other variety)
- ¾ cup sugar
- ¼ cup cornstarch 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice Dash of salt
- ¼ cup apple juice
- 2 tablespoons lemon juice
- Preheat the oven to 425 F. Roll one pie crust out into a pie plate. Peel and chip the apples into a large bowl.
- In a separate bowl, combine the sugar, cornstarch, cinnamon, allspice, and salt and stir to blend. Combine the apple juice and lemon juice in another bowl and stir to blend. Pour the dry and wet ingredients over the apples and stir well.
- Place 1 pie crust into the bottom of a 9-inch pie plate. Pour the prepared apples over the crust and spread evenly. Using your fingers dipped in water, dampen the outer edges of the crust before topping with the remaining crust. Fold and crimp the edges together. Cut four 1-inch slits in the top of the pie. Brush with melted buttter and sprinkle with sugar, if desired.
- Place in the oven and bake for 15 minutes. Remove from the oven and cover the entire pie with foil. Cut slits in the center of the foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce the heat to 375 F and continue baking for 45 to 55 minutes, until golden.