Not for the novice cook. 😦 Sorry.
Every “Pie Day” I wish I’d written this apple pie recipe to share. So here we are, at 3/14/16 (pi, rounded) and it’s no use; I never have.
The trouble is, I don’t have a recipe.
But if you are experienced enough at cooking pies, you can make sense of this recipe, I am sure.
Polly’s Apple Pie!
Set oven for 325 degrees.
2 pie crusts made with egg, butter, and vinegar
1, 3-pound bag of good cooking apples
1 1/2 cups of sugar
1 teaspoon cinnamon (optional—I don’t)
1 stick real butter
- Roll bottom crust and place into large, glass, deep-dish pie plate.
- Do not peel apples. Wash, core, and slice as thinly as possible (about 20 slices per apple, at least.)
- Mix apples with sugar and pack as many as possible into bottom crust. You may have to rearrange them to make them fit. It’s worth it.
- Cut butter into fat slices and arrange over apple slices.
- Roll top crust and vent many times. Apply to pie and seal carefully.
- Spritz top with water and sprinkle with sugar, if desired.
- Bake at 325 degrees for 90 minutes. (Yes, one and a half hours.) It will spill over, probably, but it’s worth it. It caramelizes. You will not believe this pie.
Okay, friends, this is the secret to the most amazing apple pie you ever, ever ate:
- Real butter.
- Too much sugar
- Bake in glass plate at 325 for one and a half hours
Even apple-pie-disdainers love this one.
Come back this fall, and I’ll add a better photo. 🙂