Wednesday, August 19, 2015

LaRue's Apple Pie

As promised, here is the recipe for the best apple pie I have ever put in my mouth, from one of the most precious ladies I have ever known.

=====
• 4 Granny Smith apples, peeled and sliced
slice by hand or use coarsest side of grater
slice into salted water

• 2 pie shells
can be hand made or can use prepared ones
set out to thaw if frozen
 
• 1/2 cup sugar
• 2 tablespoons AP flour
• 1/2 teaspoon cinnamon
mix well and sprinkle over apples

• 1/3 stick margarine
cut into pats and place on top just before adding top crust

Place top crust. Be sure to make small slits in it to vent!
Put the pie on a cookie sheet to prevent run over.
Bake at 350 degrees for 1 hour.

• 1 tablespoon margarine, melted
• 2 tablespoons milk
• powdered sugar (to consistency)
mix well, until glossy - this is the glaze
drizzle by spoonfuls over pie as soon as it comes out of the oven

Can be served immediately or may sit until time to serve.
 =====

Notes from my kitchen...

Apples: I use six instead of four, 4 Granny Smith + 2 Gala

Building the pie: I sprinkle a little of the cinnamon mixture in the empty pie shell first, then I add the apples and the rest of the cinnamon mixture in layers until all apples and spices have been added. It will be a very full pie at this point ^_~  but that's OK, it will cook down. Add the margarine pats and then place the top crust, pinching the edges with the edges of the bottom crust. Don't forget to vent!

Do not skip the cookie sheet! I have yet to create one of these without a little spill over. That is part of the best part, though. It looks wonderful with a little filling on the edges of the crust.

Glaze: Relax and have fun with this! If you have ever made a glaze for cinnamon buns or spice cake or anything like, you will know what to do. If not, add the powdered sugar slowly and let it rest between mixing. You will see the top of the mixture change from "liquid" to "glossy". Be sure to stop adding powdered sugar before it gets too thick, as you want to drizzle the glaze, not spread it. You cannot make a mistake here, really, so be fearless! What ever you end up with for a drizzly glaze will taste wonderful ^_~

Serving: This pie is wonderful served hot or at room temperature. You will not need to top this one with ice cream, as it is the perfect blend of tart-sweet apples, spicy cinnamon, and sweet glaze. It can be served as dessert, at snack time, tea time or even with eggs for breakfast.

For the best possible result, serve and enjoy with a precious friend. Making this pie comes, for me, with smiles and lovely memories and thanks to the Father for the gentle, gorgeous friend who first shared it with me ♥

No comments:

Post a Comment