Since I make an apple pie every 7 to 10 days, apple pie is very significant to me!
Here's my recipe:
I've never mastered making pie-crust -- but the Whole Foods frozen crusts are quite good. Take the pie crusts from the freezer and do the upside crust thing for the top one.
Peel and slice 4 to 6 apples. I use anywhere from 2 to 6 different types of apples in my pie. The variety gives the pie a more apple-y taste. Apples that are best for baking are Braeburn, Cortland, Crispin, Fuji, Granny Smith, Jonagold.
Grate lemon zest (3/4 to a whole lemon--depends on size) into the apples. Yes, you read that right--lemon zest. Sometimes I go overboard with the lemon and the pie has a lemon taste, but usually the lemon gives the pie a little something tasty that people can't quite figure out.
Grate fresh nutmeg and sprinkle in some cinnamon. Not too much! You want the apple taste to come through.
Shake in some Wondra and mix it all up. If the mixture looks too wet, add more.
Put apples into the crust--arrange so the bottom is covered and then pile them in. The middle of the pie should have a little mound of apple slices.
Then dot the apples with little bits of butter.
Cover with and seal the top crust. Slit vents. Dot the top of the crust with butter and sprinkle cinnamon.
Bake in a 350 degree oven for an hour or so. The crust should be a dark golden color and your house should smell delicious.
Did you notice what's NOT in the apple mixture? Yep, you're right--sugar. I feel that the apples are sweet enough that sugar isn't needed. I realize that others may not agree--but, try it--you might like it.
I'm participating in the ABC Along 2008. I'd like to put the button on the side-bar, but can't figure out how to do it. If anybody who knows both Mac and blogger can help, please email or comment. Thanks!