A week ago, Tuesday,
I made this apple pie.
Middle Hawthorne liked it so much
he requested it for Thanksgiving
and I was happy to oblige.
Mr. Hawthorne recently went back home
to the mountains
and every fall he brings back bushels of apples,
so I'm always looking for ways to use apples.
Ingredients for the filling:
5 apples
I used a golden delicious,
a red delicious,
a MacIntosh.
a Winesap,
and a Granny Smith.
3/4 cup sugar
1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
For the topping:
1 cup pecans
1/4 cup brown sugar
1/2 stick butter
For topping,
mix all ingredients in processor.
Process until crumbly.
Like so.
Last time I made this recipe,
I used my nifty apple peeler/corer/slicer gadget,
which gives you perfectly shaped, uniform slices.
And I placed the slices one layer at a time,
then sprinkled the dry mixture over top.
This time, Mr. Hawthorne peeled the apples
and sliced them, not so uniformly.
I placed the apples in a bowl with the
juice of one lemon and tossed to coat.
Then I added the dry ingredients
to the bowl of apple slices.
3/4 cup sugar went in.
1/2 cup brown sugar went in.
1/2 cup flour went in.
Toss to coat apples.
I changed my method this time
because I had apple chunks,
not delicate slices made from the machine.
Arrange slices in pie shell.
Pour any remaining juice over top.
Pour the crumble topping evenly over top.
I had a bit of pie dough left over,
so I cut out little stars and dotted them with butter.
Bake in a 350 degree oven for 50 minutes.
Cool before slicing.
Enjoy.
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