APPLE PIE, OLD FASHIONED
The most consistent apple variety to choose for apple pie is Golden Delicious. This apple holds its shape when cooked, has a nice sweet tartness, and best of all, is almost always available in the market. Lenore makes pies without coating apples with the sugar and flavorings. She likes to pour the sugar on top of the pile of apples allowing it to distribute unevenly. That way sweet flavors are on the top and tart apple flavors on the bottom. Bob likes to blend all the flavors together. Either will not spoil the results; it’s a matter of taste. It just proves that you can disagree in mariage and still be friends and work together!
Enough pie dough for double crust pie
- 1 tablespoon all purpose flour
- 8 Golden Delicious Apples, Braeburn, Granny Smiths, or combination
- 3/4-1 ¼ cup sugar
- ½- 1 teaspoon cinnamon
- 1 Tablespoon butter
- 2 teaspoon real vanilla
Roll out bottom crust and place into pie pan. Add 1 tablespoon of flour to bottom crust. Wash, peel and slice apples. Pile sliced apples as high as you can. Taste your apples for sweetness and use 3/4 cup if they are sweet, or up to 1 1/4 cup for very tart apples. Mix cinnamon if using with sugar. Pour sugar mixture over apples allowing it to fill up crevices. Dot with butter. Sprinkle in vanilla. Cover with top crust and lightly press down on mound of apples, so that crust shrinks with the apples. Flute the edges of the top and bottom crusts together.
BAKE 400°F for 15 min. Reduce to 350°F for 45 min to 1 hour. Pie is done when juices are visible & bubbling in center. Use a foil collar to catch bubble overs.