Apple Pies, Apple Sauce, Caramel Apples, Apple Pancakes are all being enjoyed during the apple harvest this month. I'll freeze apple sauce and apple perishky but mostly, I just enjoy picking apples off the trees and taking them in to prepare treats for the family.
My Mom didn't put cinnamon in her apple pie and so that is how we learned to love it.
The apples you use will make a difference on the texture of your pie. Our Jonagolds are ripe now and make delicious apple sauce. We like them in pies too. They won't keep their shape like a Granny Smith will but again, I grew up eating transparent apple pies.
Deep Dish 9 inch Apple Pie
- pastry for a 9 inch deep dish pie
- 8 cups peeled and sliced apples
- 3/4 cup white sugar
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons minute tapioca
- two tablespoons butter
- 1 egg and 1 tablespoon milk for pastry wash
- sugar for sprinkling
- Preheat oven to 400 F.
- Roll out pastry to fit pie plate, allowing an inch hanging over to be able to crimp edges.
- In a large bowl, combine apples, flour, tapioca and sugar.
- Turn out the filling into the pastry and top with pastry. Crimp edges either but using the tines of a fork or pinching them together. Make a hole in the center of the pie to vent the steam and also to allow a window into the filling.
- Use foil to cover around the edge of the pie. You can remove the foil in the last 15 minutes of baking. This will ensure the whole pie is browned the same.
- Brush the top of the pie with beaten egg combined with milk and then sprinkle with sugar
- Bake for 15 minutes and then turn oven down to 375 and continue baking about 50 minutes or until the filling is bubbling and the top is nicely browned.