When the nights start getting cooler after a long hot summer, and the leaves show glimpses of turning color, that’s when apple season starts around here. We grow Granny Smith, Gravenstein, Pink Lady, and Fuji apples, all great for making apple pie!
Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust (the crust makes all the difference, don’t you think?), and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.
My homemade apple pie is like a siren call to my family. All I have to do is pick up the phone and say “pie” to my father and he’s here in less time than it takes to clear a place at the table. You know when people are eating and they aren’t saying a word? It’s either a very good thing or a very bad thing. In this case, it’s all good. Enjoy!
Ingredients:
8 med. size apples, peeled and chopped
2 T. sugar
1 tsp. cinnamon
1 & 1/2 stick butter
1 C. all purpose flour
1 C. sugar
1 tsp. salt
1 large egg
Directions:
Place the chopped apples in a lightly greased 2 quart baking dish. Apples should fill 3/4 of the dish. Combine 2 T. sugar and 1 tsp. cinnamon and sprinkle over the top of the apples. In a pot, melt the butter and once melted remove from the heat and whisk in 1 C. sugar then 1 C. flour and salt, combine well and whisk in the egg. Once all combined spoon over the top of the apples. Bake in a 350 degree oven for 40-45 minutes or until the topping is golden brown.
Source : allrecipes.Com
