Heavenly Apple Pie

This is one of those recipes that brings back such fond memories.  

Grandma's apple pie was simply divine and cooked a little differently than most apple pie recipes. She actually started cooking the apple filling on the stove top before she baked the entire pie in the oven. Not sure where this idea came from, but it makes perfect sense! The important thing is not to overcook the apples, but just distribute the sugars and cinnamon while gently heating everything up. By preparing the apples this way, the filling was never too sweet, most of the liquid had been extracted from the apples in the cooking process so the pie was never "soupy," and the apples looked like apples--not sauce. Brilliant!

I think I'm going to go make one right now!  Just close your eyes and imagine this apple pie, warm out of the oven and topped with some good Madagascar Vanilla ice cream. Yummmm! I say again, yummmmm!

Prepare a full recipe of your No-Fail Pie Crust and you will be ready to go.

Heavenly Apple Pie

2 tablespoons butter
8 Granny Smith apples, peeled and cut into slices
1 cup white sugar
1 cup brown sugar
1 tsp cinnamon

Preheat oven to 375F.

In a skillet, melt butter over medium heat and add in the apple slices, sugars, and cinnamon. Stir the apples to make sure they are thoroughly coated with the sugar and cinnamon. Heat through, being careful not to make the apples mushy.  Using a slotted spoon, remove the apples and spoon them into your prepared pie crust. There will be quite a bit of liquid left in the skillet. Reserve about 1/4 cup of this and pour over apples in pie crust. Top with second pie crust and crimp edges as desired. 

Cut slits in top crust so air can escape while cooking. Cover edges with foil so they don’t get too brown.  Bake for 25 minutes. Remove foil and bake for additional 20 minutes or until golden brown. Makes one 9-inch pie.