Here's my famous apple pie. 'Nuff said! :-)
8 to 10 apples -- Granny Smith, Jonathan, Cortland -- ANY good apple for pie will do
Lemon Juice
1/3 C of the following:
white sugar
light brown sugar
dark brown sugar
(adjust sugar to tartness of apples)
1 t cinnamon
1/2 t nutmeg
1 t vanilla extract
1/4 C flour
Honey
2 to 3 T cold butter, cut in small pieces
Prepared dough for 2-crust pie
Preheat your oven to 425¸° F.
Cut apples into slices, or chunks (I like chunks). Toss with a little lemon juice to retard browning.
In a large bowl, combine sugars, flour, vanilla, and spices.
Toss in apples until well combined.
Line a 9" pie pan with bottom crust. Pour in apple mixture. Drizzle honey on top––about 2 to 3 Tablespoons. Then dot with butter. Cover with top crust. Slit top of crust.
Bake at 425° F. for 15 to 20 minutes. Then reduce heat to 350° F. and bake for 40 to 45 minutes or until apples are tender and juices are bubbling.
Serve warm with ice cream.
My Tips:
•To keep the juices from boiling all over your oven, place the pie pan on a cookie sheet lined with waxed or parchment paper. Clean up's a snap!
•Adjust the sugar and spices to your personal preferences. I like a lot of spice, so I usually don't measure!
•Sometimes, I sprinkle a little coarse sugar on top crust before baking. This can cause problems as the sugar may burn during baking. My Solution: Sprinkle on the sugar during the last 10 minutes of baking. You don't have to do this, but it's worth the trouble! :-b~
Enjoy!