This is the infamous pie. I take some short cuts, for example, using a ready baked pie crust, but if you’re not good at something and someone else is, well, make the best of it. By the way, this pie has nothing to do with “health” unless you are a believer, as I am, that a little indulgence is good for the soul. So here is my recipe to share:
1 Pkg. Ready to bake 9″ Deep Dish Pie Crust (2).
- 1/2 cup + 2 TBS Flour,
- 1/2 cup light brown sugar,
- 1/3 cup granulated sugar,
- 1 tsp. apple pie spice,
- 1 stick cold butter (cut into small pcs.).
- 7 med. apples (about 3 1/4lbs)-peeled, 1/2′d, cored, sliced *about 1/8″ thick slices.
- 1 TBS lemon juice.
- 1/2 cup granulated sugar.
- 3 TBS flour.
- 1/2 tsp cinnamon.
- 1 tsp apple pie spice.
- 1 tsp vanilla-butter extract.
Preheat oven to 450F. Line pie plate with pie crust and flute edges – if not done already on your ready to use crust.
For topping: mix flour, sugar, spice and cut in butter. Blend to make a course crumb. I end up using my jewelry free, washed hands (I say this because jewelry and fingernails carry a lot of germs- so wash up!).
For filling: place the prepared apples in a bowl and toss with the lemon juice. Mix the remaining ingredients into the apples and toss to coat. I use a wooden spoon to mix the filling together.
Prepare Pie: layer the apple slices in pie shell, mounding high in the center. Pat topping over top of the apples to form a crust. In the picture with this recipe, you might notice walnuts around inside edge of pie crust, if there is a little gap, make use of it and put walnut pieces in there. They come up semi-carmalized due to the filling melting and bubbling up around them. Place on foil in the oven (because it probably will boil out) and bake 15 minutes. * Recommended you use a pie crust cover – but not necessary. Reduce the heat to 350 F and bake an additional 45 minutes.