BEST OF BEST APPLE PIE
I have been making this pie, by request from my friend Connie, for Thanksgiving the last 20 years or so. I clipped it from a magazine (I think Better Homes and Gardens) wore the clipping out and had to scan it to keep a copy. You would think after 20 years I could do it in my sleep, but . . . Anyway, after 20 some years I have only tweeked it a little - that is how good the original is. The only change I have made is to double everything from brown sugar through salt to the asked for amount of apples - we like it sweet and gooey (so if you don't - don't double). Also I use a V-slicer (or mandoline) to slice the apples ultra thin. The original recipe calls for Rome and it means it. I have tried other cooking or pie apples and it just doesn't come out the same. This is a very full pie, you will think you have too many apples, but you don't - trust me. Use your own pie crust, store bought crust, or My Daddy's Pie Crust posted on Zaar. Prep time is estimated on not making your own crust; however I always do - so it takes me WAY more time. Cooking time depends on your oven - the bubbling through the crust is the key. We hope you enjoy it as much as we do.
Provided by LauraBlueEyes
Categories Pie
Time 1h40m
Yield 1 9 inch pie
Number Of Ingredients 11
Steps:
- Place apples in a large bowl.
- Mix sugars, cornstarch, cinnamon, nutmeg and salt in a small bowl; Sprinkle dry mixture over apples; toss gently, to mix.
- Let stand until a little juice forms, at least 10 minutes or more.
- Prepare pie crust of your choice.
- Pile apple mixture into pastry; dot with butter
- Place second crust over the apples, and crimp.
- Brush with water or milk if desired.
- Sprinkle with sugar if desired.
- Bake pie at 425 for 40 minutes or until juices bubble through slits and apples are tender.
- If edges are browning too fast cover wth a narrow strip of foil.
Nutrition Facts : Calories 3189.5, Fat 144.7, SaturatedFat 44.8, Cholesterol 61.1, Sodium 2687.9, Carbohydrate 469, Fiber 42, Sugar 256.3, Protein 25.6
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