Apple Pie: A Thanksgiving tradition

Ever since I can remember, I liked apples. I liked apples is all forms. I especially like apple pie, or I used to say as a small child in my dyslexic world, "Pie apple." My mother found the recipe below in the New York Times, and it became a staple in our home for Thanksgiving.

Of course Deirdre had to document my work preparing the pie (and she helped peel and cut up the apples):

From Thanksgiving 2011

Apple Pie Ingredients:

• 3-4 lbs Braeburn or MacIntosh apples, peeled and cut into small pieces

• Betty Crocker Pie Crust Mix or Jiffy Pie Crust Mix

• Sugar

• Cinnamon

• Nutmeg

Filling:

1/2 cup sugar

1/2 of remaining pie crust mix

Teaspoon Cinnamon

Dash of nutmeg

Peeled and cut apples

Topping:

1/2 cup sugar

1/2 of the remaining pie crust mix

1/2 teaspoon nutmeg

Dash of cinnamon

Pre-heat your oven to 425F. Follow the directions to make the crust for a single pie crust and

reserve the remaining crust mix. The Betty Crocker or the Jiffy mix work well with this recipe.

The remaining pie crust mix is an important part of the filling and the topping, so split in half

the remaining pie crust mix for the topping and the filling.

In a large bowl, mix well the filling ingredients. Pour the filling into the waiting pie crust.

Mix the topping ingredients into the same bowl and sprinkle the topping over the pie filling and

place into the pre-heated oven, and bake the pie on the lower rack of your oven. Check the pie

at approximately 35 minutes (normal cooking time is 40-45 minutes). Cook the pie until you

see the apples bubbling.

I prefer to use Braeburn or MacIntosh apples as they bake well. Avoid using Red Delicious

or Granny Smith apples as they tend to be too bitter for a good pie

Here are a few images of the finished product:

Deirdre and I will enjoy a slice or two of this pie with our Thanksgiving meal. Look for that recipe soon.