Friday, September 4, 2009

Apple Pie

Nothing says fall better than an apple pie strait from the oven. And in honor of the crisper weather we've been having - and the apples that needed to be used - I made one of my special apple pies last night. This recipe is one that I 'made up' - meaning, I took two recipes and essentially took the parts from both that I liked, making the best apple pie recipe ever. For me that is. And I say that, because it's a little different than most. It's chunky and sweet. This pie makes the best breakfast, too.

Apple Pie

Serves 8-12 (depending on how large you cut those pieces and how much self control you have)
Active time: 20 minutes
Cook time: 1 hour
Total time: 1 hr 20 min

  • 1 bottom crust (home made or store bought) in a 9.5 inch deep dish pie plate
  • 6 cups peeled and chopped (1 inch) Granny Smith apples
  • 1/2 cup white sugar OR 1/4 cup if you don't want it too sweet
  • 1/4 cup packed brown sugar
  • 1 TBLS cinnamon
Crumb Crust:

  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 3 TBLS chilled butter OR vegan alternative

    What you'll do:

    • Preheat oven to 350
    • Place apple chunks in a large bowl
    • Mix the sugars and cinnamon together in a small bowl and then add to the apple chunks - stir to coat well
    • Transfer to the pie plate
    • In a smaller bowl, mix together the flour and brown sugar for the crust.  Using a pastry cutter or large fork, cut in the chilled butter until it looks like coarse crumbs
    • Sprinkle the crumb crust on top of the apples
    • Cover the edges of the crust with foil and pop the pie into the oven for 1 hour (take the foil off after 40 minutes)
    • Let cool before you cut

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