Best of Best Apple Pie

Submitted by LauraBlueEyes

"I have been making this pie, by request from my friend Connie, for Thanksgiving the last 20 years or so. I clipped it from a magazine (I think Better Homes and Gardens) wore the clipping out and had to scan it to keep a copy. You would think after 20 years I could do it in my sleep, but . . . Anyway, after 20 some years I have only tweeked it a little - that is how good the original is. The only change I have made is to double everything from brown sugar through salt to the asked for amount of apples - we like it sweet and gooey (so if you don't - don't double). Also I use a V-slicer (or mandoline) to slice the apples ultra thin. The original recipe calls for Rome and it means it. I have tried other cooking or pie apples and it just doesn't come out the same. This is a very full pie, you will think you have too many apples, but you don't - trust me. Use your own pie crust, store bought crust, or My Daddy's Pie Crust posted on Zaar. Prep time is estimated on not making your own crust; however I always do - so it takes me WAY more time. Cooking time depends on your oven - the bubbling through the crust is the key. We hope you enjoy it as much as we do."

 

• Ready In: 1hr 40mins
• Ingredients: 11
• Yields: 1 9 inch pie

ingredients

• 1133.98 g rome apples, pared, quarterd, cored and thinly sliced (8 cups, from here through the salt, I double, if your dont' won't gooey and sweet then follow as sta)
• 78.78 ml light brown sugar, firmly packed
• 78.78 ml sugar, granulated
• 14.79 ml cornstarch or 29.58 ml flour
• 4.92 ml ground cinnamon
• 1.23 ml ground nutmeg
• 1.23 ml salt
• 18 inch pie crusts
• 29.58 ml butter
• water (optional) or milk (optional)
• sugar, for sprinkling (optional)

directions

1. Place apples in a large bowl.
2. Mix sugars, cornstarch, cinnamon, nutmeg and salt in a small bowl; Sprinkle dry mixture over apples; toss gently, to mix.
3. Let stand until a little juice forms, at least 10 minutes or more.
4. Prepare pie crust of your choice.
5. Pile apple mixture into pastry; dot with butter
6. Place second crust over the apples, and crimp.
7. Brush with water or milk if desired.
8. Sprinkle with sugar if desired.
9. Bake pie at 425 for 40 minutes or until juices bubble through slits and apples are tender.
10. If edges are browning too fast cover wth a narrow strip of foil.

Reviews

[stbarrett7028]

Fabulous. Made this for Christmas Dinner Dessert and everyone loved it. We used Granny Smith apples because I couldn't find Rome in my store. We also took the suggestion and doubled everything and it was gooey and yummy! Since I am not a great dough maker, we used store brand refrigerated pie dough and it was just fine. Hardest part was peeling/coring/slicing all those apples but soooo worth it!

 

[jsaus13]

Loved this recipe! The hardest part was slicing the apples!! It had a wonderful flavor and my DAD even loved it (he's a bit hard to please)! Thank you!

 

[Baby Kato]

Thanks for sharing your wonderful recipe Laura. This certainly does make a lovely tall, gooey, sweet apple pie, that is subtley spiced. Well worth the time and effort to make. The apples sing in this lovely dish. I used a combo of rome, granny smith and empire apples for a truly great apple flavor. (I didn't have enough Rome apples). I will definitely make this again. You were a great Pac baby.