“Apple Pie – My Way”

“Apple Pie – My Way”

Apple Slab Pie
Apple Slab Pie

Tis the season for Apple Pie…

Apple Pie is still one of my Dad’s favorite desserts. My Mom made apple pie quite often when I was growing up. So, needless to say this was something I wanted to conquer. I loved watching Mom bake. The house would smell of vanilla and spices. Mmm…

My Mom always used Jonathan or Granny Smith apples in her pie. She said they cooked up tender and yet held their shape in a pie. These two apples are tart but not sour allowing for a sweet but not to sweet pie filling.

So when I started making my own pies I experimented with different apples on my own. You know what they say, “Mom knows best.” I went back to Jonathan or Granny smith and still use them today. I’ve been known to use two or three different apples in my pie filling. Thank you Mom for instilling your know-how in me.

Over the years, having experimented with raw apples for my pie, what would happen if I cooked my apple pie filling first? You cook other fruits first such as peaches, cherries, so why not. Cooking the filling first saves time, ensures apples will be cooked through when pie is baked and you can ensure the pie filling tastes as you would like. What more can you ask for? Below is a picture of cooked apple pie filling and recipe.

Do you have a special apple pie recipe? What is your favorite apple to use in your apple pie? Who inspired your version of apple pie?

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Cooked Apple Pie Filling
8 cups peeled, cored, and sliced apples of your choice
2 T. fresh lemon juice
1 cup white sugar
1/2 cup light brown sugar
2 T. all-purpose flour
2 T, cornstarch
1/4 t. salt
2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground allspice
1/4 cup apple cider or apple juice
3 T. butter, cut into small pieces
Preheat oven to 425 degrees. Combine the sliced apples and lemon juice in a large pot; set aside. In a small mixing bowl, whisk sugars, flour, cornstarch, salt, cinnamon, nutmeg and allspice together. Sprinkle the sugars mixture over the apples in the pot; stir to coat. Stir in the apple cider or juice.
Place pot over medium heat. Cook about 25 minutes, just until apples begin to soften. Stir occasionally to keep from sticking. Remove from heat and add the butter.
Pour prepared apple pie filling into a deep, 9-inch pie plate with prepared crust (homemade or store bought if you don’t feel like making scratch crust) or create a slab pie by placing crust in a oblong or jelly roll pan as I did. The oblong and slab pie have a more rustic feel.
Bake for 20 minutes at 425 degrees and reduce oven heat to 375 degrees and bake for an additional 40 minutes or until filling is bubbling in crust and crust is a nice golden brown. After half the baking time, cover edges of your pie with foil or a pie shield to keep edges from browning too quickly.
Remove pie from oven when done; let cool before serving. Top with vanilla ice cream or whipped cream.
 
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