Posted by Tara on Sunday, September 26th, 2010
I don’t like to repost recipes, but my oven has been out for over a month now, and I am about out of crock pot meals and charcoal for the grill. Since tonight is a crisp, cool evening, and the apples are ready to pick at the orchards, I am reposting our favorite apple pie recipe. Tomorrow morning the repair man should be here with our new part. As soon as he leaves, I’m heading to the apple orchard!
Here’s one of my hubby’s favorite fall pie recipes. My daughter and I went to the apple orchard this week and bought a case of Winesap apples. Although Granny Smith is the standard apple for making apple pie, we are won over to Wine saps now. I quit counting the number of times my husband moaned with a mouthful of pie about how good it tasted. While I prefer to make my crust with organic ingredients, tonight I cheated with a frozen deep dish ready made crust. If you have your crust ready – all you need is about another 5 minutes of prep time and apple crumb pie is on its way to your taste buds!
- 1 deep dish pie crust
- 4 medium Winesap or Granny Smith Apples, peeled, cored, sliced, and diced
- ½ cup sugar
- 1 teaspoon cinnamon
Place peeled, sliced, diced apples in a large mixing bowl. Combine sugar and cinnamon in a small mixing bowl and sprinkle over apples. Toss to coat apples with sugar. Pour into a deep dish pie crust.
Mix together and crumble on top of apples:
- ¾ cup plain flour
- ½ cup sugar
- 1/3 cup soft butter (no substitutions)
- ½ cup chopped pecans (optional)
Bake 40-50 minutes at 400 degrees or until top is golden brown.
Garnish servings of pie with a little caramel sauce and vanilla ice cream of course.
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