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Monday, January 14, 2008

Apple Pie

With good, fresh apples, an apple pie is simple. You don't want it too sweet or too spiced. I know a lot of people make it this way, but I want the taste of the apples to come through. The apples themselves will make a juice that thickens with the sugar in the recipe, so you don't have to do a thing but add the ingredients directly into the unbaked pie crust.

A good apple is crucial to a good pie. I've been hooked on Pink Lady apples lately. I'd never eaten them before, and found some in my local grocery. They're delicious to eat raw or cooked. Slightly tart and very crisp, the taste and texture is amazing. Use your favorite apple and make this recipe uniquely your own.

Apple Pie

6 cups thinly sliced apples
1/2 cup white sugar
1/3 cup packed brown sugar
1 tablespoon butter
1 tablespoon ground cinnamon
Pastry for a double crust pie, either store bought or home-made

Combine sugar and cinnamon. You can lessen or raise the amount of sugar in this recipe based on the tartness of the apples you are using. Use an amount to your taste. Arrange apples in layers in pie shell. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter. Cover with top crust.
Place on lowest rack in oven preheated to 450 degrees F. Bake for 10 minutes, then reduce oven temperature to 350 degrees F. Bake for 30 to 35 minutes longer. Serve warm or cold.


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