We pick apples from the orchard every year and use them in a variety of ways. One of our favorites is apple pie. Especially when it is still warm serves with homemade vanilla ice cream. Yum. I have had many comments on this recipe. I took it to a ward party and an older gentleman came up to tell me it tasted just like the pie his mother made. My niece didn’t like apple pie until she had this one and is excited to share it with her siblings.
You can use any kind of apple in a pie. Some of my favorite varieties are Macintosh, Johnathan, and yellow transparent. Two of these are summer apples so are only available early in the season. The Johnathan last through the winter if you have a cellar. What ever kind of apple you like will work fine in this recipe. Also if you apples are getting a little soft they are still great in pies. We use this nifty apple peeler to to peal and core the apples.(get it here)
Here is the recipe
You will need 2 pie shells see my recipe here
In a glass bowl measure:
2 Tablespoons flour (this can be whole wheat, white or gluten free)
1 tsp Cinnamon (I love Ceylon Cinnamon it has more beneficial nutrients in it.)
1/4 tsp nutmeg
4 cups sliced apples
mix together and poor into the pie crust.
Poor 1 cup real maple syrup over the apples.
put 4-5 pats of butter(grass fed or organic) randomly on the apples
Top with second crust. Use ice water around the edge to get the 2 crusts to stick together. Press the crusts together with a fork. Flute the edge. Cut a few slices or a design into the top of the pie. I drew an apple. Sprinkle with cane sugar and bake at 350 for 45-60 min. or until browned.