Saturday, November 20

Sara and Peggy's Apple Pie

Our grandmother Peggy was the queen of apple pies (rumor has it she used to bake them fresh some mornings for my mom and uncles to have for breakfast before school).  My sister Sara has actually perfected this recipe (and I'm hoping she'll make corrections to this version if needed!) and taken over apple pie duties around the holidays.

Make the full Homemade Pie Crust Recipe - one will be used for the pie shell, and the other will be used to top the pie.  Do not pre-cook pie shell for this recipe.

12 apples of mixed varieties - granny smith, macintosh, and pink ladies are all favorites
2 tbsp tapioca
3/4 cup white sugar
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 stick of butter - cut up in small chunks

Pre-heat oven to 425

Peel and thinly slice apples and set aside in large bowl.  Mix all dry ingredients in a smaller bowl and set aside.  Start layering apples in uncooked pie shell and cover each layer with dry ingredients mix.  Apples will be piled high - but they shrink when they cook so don't get nervous you are using too much!  Once apples are completely layered and used, dot with butter chunks.  Top with second pie crust - use whole or cut into strips to decorate as you see fit.  Place pie pan on baking pan to catch any juices that over flow.  Bake for 60 minutes until pie is bubbling and crust is golden brown.

1 comment:

  1. i like to use 2 tsp cinnamon, and a full cup of sugar. also you want to sprinkle the dry ingredients on each layer of apples generously and use the chunked butter on each and every layer. i usually sprinkle about 2-3 tbsp of cinnamon sugar mix and place about 2 tbsp butter on every layer. 10 apples usually is the perfect amount, unless they are small, then use 12 or if they are huge use 8!


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