Can I Have Your Recipe?

That's what everyone says when they taste my Apple Pie. I believe the apples you choose make or break the pie. What do you think?

I always use a sweet apple and a tart apple and mix them for my pies.

For these 4 pies I used Winesap and Ginger Gold mixed. Winesap is my all time favorite cooking apple. It makes an awesome apple dumpling too. Can you get Winesap in your area?

Sometimes I will use Winesap and Golden Delicious and that's a great combo too. For many years I used a mixture of Golden Delicious and Johnathan. Please share your favorite pie apple.

Do you have one if these gizmo's? It's the best when your making pies. It peels and slices and cores all at the same time.

Another trick I like to do is to really pile the apples up in the crust. Go ahead and pile them high because they shrink a lot when you bake them. I actually push them down and then pile more on till I think I can't get any more apples in the dish. Then I pat on the crumbs. We love crumb topping at our house. How about you?


Oh, and be sure to line your oven with foil because my pies always bake out and make a mess in the oven.

Here they are just after I pulled them out of the oven. Can you smell the sweet apples?

This crust recipe is always so flaky and delish, It's Martha's. I mix the crust up first in the Cuisinart. Divide it into 2 pieces and flatten it out, wrap in plastic wrap and chill while I make the Streusel Topping and do the apples.

You don't have to wash the bowl out before you mix the topping.

Marthas Pate Brisee

5 C. Flour

2 tsp. Salt

2 tsp. Sugar

1 C. Crisco

2 sticks Butter-Chilled

3/4 - 1 C. Ice Water

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Streusel Topping

Enough for 2 pies

1/2 C. Brown Sugar packed

1/2 C. Granulated Sugar

1 1/4 C. Flour

1 stick butter Cold

pulse all in processor till crumbly.

For the apples slice them as thinly as you can. We don't like them chopped in chunks.

I use 10 good sized apples for 1 Deep Dish pie shell.

To the 10 apples add:

scant 1/4 cup EACH Gran. Sugar & Brown Sugar

3 1/2 T. Flour

1/2 tsp. EACH Cinnamon & Nutmeg

1/4 tsp. ginger

Toss it all together and pile into a 9 or 10" Deep dish shell.

Pat the topping on top and dot with butter.

Bake 450* for 10 minutes then reduce heat to 350* till golden brown.

If I'm baking 2 pies, which I always do it usually takes just over 1 hour.

Thanks for stopping by and let me know how your pies turn out.

For more great recipes please stop by at Michael Lee's house

for Foodie Friday.

~ ~Ahrisha~ ~