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to Sweet 'n Spice the TFL-approved fanlisting for apple pie. Mix in a little crust, some tart, green apples, a little cinnamon, nutmeg, vanilla and sugar, bake it in a pan and in an hour you have a sweet and slightly spicy treat. If you're a fan of delicious apple pie, please consider adding your name to the list of fans from around the world!
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* Owner: Aly* Approved: The Fanlistings
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* Fans: 122
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* Last Update: July 15, 2008
* Newest: Kusobae-chan, Rhianne, Annica, Misery, and Britt.
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recipe
This is my favorite recipe for apple pie... passed down from my grandmother to my mother and then to me and eventually to my little girl. I recommend adding either caramel drizzle, cinnamon ice cream or whipped cream. Actually, I recommend all three!Ingredients
Filling
6-7 large apples (I use Granny Smith and sometimes mix in Honeycrisp)
1 cup sugar, divided
1 pinch nutmeg
1 pinch cinnamon (I sometimes use 1/2 teaspoon for more spice)
2 tablespoons flour
1/4 cup butter or margarine
dash lemon juice
1 pie crust (Pillsbury makes their own you can buy in the frozen section)
Crust (makes enough for a pie)
2 c. flour
1/2 c. oil
1/4 c. milk
Dash salt
Mix all ingredients. Divide in half. Roll out each half of dough between sheets of wax paper.
Notes
- If you use your own combination of apples, a little bit of cornstarch added to the mixture will help sop the moisture so your pie isn't too runny.
- Add some freshly chopped cloves for a bit more spice. And, if you're really going for flavor, a dollop of vanilla extract (the pure and not the artificial) helps the flavors develop more.
Baking
1. Preheat oven to 350°F.
2. Line pie pan with bottom crust.
3. Peel and slice apples.
4. Put 1/2 of the apple slices in prepared pie pan.
5. Sprinkle apple slices with 1/2 cup sugar, a little nutmeg and cinnamon.
6. Add rest of apples and top with rest of sugar (1/2 cup), a little nutmeg cinnamon, flour and butter or margarine cut into small pieces.
7. Sprinkle with lemon juice.
8. Cover with top crust.
9. Crimp edges together with fork.
10. Sprinkle top with sugar and cut steam vents in top crust.
11. Put pie on baking sheet in case of spill-overs.
12. Bake for 1 hour at 350°F.
Now... I buy Light Rediwhip in cans to top as well as stock up on cinnamon-flavored Kemps ice cream when it comes out normally during the fall apple season. However, Andrew makes fantastic caramel drizzle which he usually spritzes over the top of the pie and ice cream. I've also used the caramel dip for apples and the ice cream caramel sauce, too.
Caramel Sauce
1 cup white sugar
1/4 cup water
1 cup whipping cream (unwhipped)
1. In a small heavy-bottomed saucepan combine sugar and water; bring the mixture to a boil, stirring often.
2. Cook stirring occasionally until the mixture is a deep caramel color and has the consistancy of a thin syrup (about 10-15 minutes) remove from heat and stir in the whipping cream; return saucepan to high heat and boil the sauce until it regains the consistancy of a thick syrup (about 2 minutes) cool.
3. The sauce can be refrigerated until ready to use (allow it to reach room temperature before drizzling).
We usually make this while we slice apples, so we can sort of do everything together. It can take up to an hour to chill to use for pie, however. It's also a fantastic dipping sauce. If you're tempted, use Sparta the sugar substitute.