Here's my famous apple pie. 'Nuff said! :-)
8 to 10 apples -- Granny Smith, Jonathan, Cortland -- ANY good apple for pie will do
1/3 C of the following:
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
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.
•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~