APPLE PIE
What's better than apple pie? Nothin! Start with apples that are naturally sweet and soft. I like golden delicious or grimes golden. If you start with naturally sweet apples you will have less added sugar in the pie. I don't use Granny Smith, mainly because I don't like the tart, hard nature of them. I make apple pie the way my granny made them, with the exception of using store bought crust and Splenda instead of sugar. If you wanna use sugar, feel free. Pile the apples high in your pie as if will settle just after removing from the oven making a thick, dense, juicy apple pie.
Provided by Dave T. @AirRail
Categories Pies
Number Of Ingredients 13
Steps:
- pre-heat oven to 425. Peel and slice apples very thin. Place in large bowl, sprinkle with lemon juice an toss.
- Add sugars, spices, pinch of salt, flour, and cinnamon extract. Toss and combine well.
- In a 9in pie pan, coat with butter, lay out pie crust, lightly press into pie pan to form.
- Dump apples into pie crust and even out. Yes you will have a large mound of apples. Dot the top of the apples with tabs of butter in several places.
- Add top pie crust and pinch around the edges to seal the top and bottom crust. Cut 8 slits in the top pie crust to allow steam to escape. Spray the top with butter flavored cooking spray.
- Place in oven uncovered at 425 for 15min. Remove pie and lightly cover with two piece aluminum foil shield, (see picture gallery for an example) reduce oven temp to 350, bake for 30 min
- remove center aluminum cover, bake 15min at 350. Remove shield completely and bake an additional 15 min at 425. Allow to cool before slicing, pie filling will thicken upon cooling
- Tip: keep an eye on your pie, these times are for how my electric oven bakes, your oven may cook faster or hotter.
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