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