It's no secret that apple pie is not my number one choice in a
dessert. It's good...just not my first choice. But, I have family
members who LOVE it...and that's why I make it. It's almost always on
the table at Thanksgiving because my mom loves it and IT Guy always
enjoys it, too. This pie is one of the best I've ever had. I use my
apple peeler/corer to cut the apples very thin so I can pile them up.
Save this recipe for when you need to pull out the big guns to please
someone.
Val’s Apple Pie
2 pie crusts
5 – 6 cups apples
1/3 cup sugar
1/3 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons cornstarch
1 ½ tablespoons butter – cut in small pieces
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons heavy cream
Cinnamon/sugar for sprinkling
Preheat oven to 450 degrees.
Peel and core apples. Slice thin. Pour lemon juice and vanilla over apples and stir. Set aside.
Place 1 pie crust in the bottom of a 9-inch pie pan.
Combine
sugars, cinnamon, nutmeg and cornstarch. Sprinkle over apples and stir
gently. Place them in the pie crust. Dot with butter.
Place
2nd pie crust over apples then crimp edges to seal. Brush heavy cream
over top crust then sprinkle with cinnamon/sugar. Prick upper crust to
vent.
Place pie pan on a cookie sheet then bake in
preheated oven for 10 minutes. Reduce heat to 350 degrees and bake for
another 35 – 45 minutes until done. If crust starts to brown
excessively, cover with foil the last 15 minutes or so. Allow to set for
a while before slicing.
