Thursday, November 24, 2011

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 a newspaper, probably the Detroit Free Press, 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):

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

1/2 cup sugar
1/2 of remaining pie crust mix
Teaspoon Cinnamon
Dash of nutmeg
Peeled and cut apples

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.

1 comment:

ValC said...

What a great idea for a topping.I make traditional apple pies but will certainly try this one .