Apple Pie

What’s more American than apple pie? Nothing.

Okay, maybe baseball.

My second favorite type of desert is pies and pastries. I don’t make a lot of pies or pastries. It’s not something I do well or make pretty. You will never see a perfect golden pie on this site. I never roll out the crust right and end up patching in missing sections. Sorry.

One thing I do well in the “taste” category is an apple pie. It may not look pretty, but it doesn’t matter. It tastes fabulous. Husband has already asked when I’m making my next one, because “it’s almost gone”.

Apple Pie (based on a recipe from the BH&G New Cookbook)

Yields: 1 8″ round pie

Ingredients

Crust: BH&G Double Crust Pie recipe (which is what I use) or an already prepared pie crust

6 cups thinly sliced, peeled granny smith apples

1 tbsp lemon juice

3/4 cup sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

milk

Directions

Sprinkle apples with lemon juice. In a large bowl, stir together sugar, flour, and spices. Add apple slices and gently toss together.

Transfer mixture to prepared pie pan. Add top crust. Crimp edges and add slits to vent (as desired).

Brush top of pie with milk. Add foil around edges of pie. Bake at 375 degrees for 40 minutes. Remove foil. Bake an additional 20 minutes or until insides are bubbly. Cool on wire rack.

Top with vanilla ice cream.

And, because I know you are just dying to know, my favorite desert is the cookie.

I hope everyone has a wonderful Memorial Day weekend. Thanks to all those who serve (or have served) in the armed forces.