A.L.E.'s take on Grandma's Apple Pie. Really, doesn't everyone make a moose-themed apple pie?
This is the pie that my mother cooked every day while her 4 little angels were napping. We'd wake up from our nap to enjoy fresh cinnamon pinwheels that she made with the scraps of crust.
The pie is great any time of year, and is one of the staples of our Thanksgiving table. Usually, it's J.D.E. who makes the apple pie (and A.L.E. bakes the pumpkin one), but this year J.D.E. was several thousand miles away, so A.L.E. baked both, in addition to helping with the Twofer pie. I made a chocolate pecan pie. Whew, lotsa pies!
Here's the recipe:
Grandma’s Apple Pie
pie crust for 1 two-crust pie (we used the Cook's Illustrated crust for this)
6 cups sliced, cored pared tart apples (about 2 pounds)
¾ c. sugar
1+ T. flour
½ tsp cinnamon
¼ tsp. nutmeg
J.D.E. puts in a pinch of mace
¼ tsp salt
2 T butter – to dot the filling before putting the top crust on. I always forget this and have to stick it through the holes in the crust.
1. You mix up all the ingred.s and dump in bottom crust, dot with butter, and put on top crust.
2. Bake in 425° oven for 15 min, then turn oven down to 350 and cook for 40-45 min or so.
3. Grandma says the key is “lazy bubbles”
This time we pre-cooked the apple filling on the stovetop for about 5 minutes so it would already have compacted before we put the top crust on. For this, it's a good idea to throw some more apple in.
Unfortunately, I pulled the pie out of the oven too early. It looked great but hadn't thickened and the apples were a bit too firm for my taste. But my husband loved it, and since it's his favorite, it all worked out. I spent my pie time eating pumpkin!