Apple Pie is one of my family’s favorites! So this morning I decided to bake one. I use parts of the “Joy Of Cooking” cookbook by Irma Rombauer and Marion Rombauer Becker. Here and there I tweak the recipe.
After gathering all the ingredients, I put the oven on to pre-heat at 450.
The recipes calls for cornstarch but I find that my pie always lands up runny. I find that Minute Tapioca does a better job of firming up the pie.
After peeling and slicing the Granny Smith apples into slices, I transfer the apples into the bowl and add white sugar, Cinnamon and Nutmeg.
For 6 cups of sliced apples, I use 2 tbsp of Tapioca.
I stir the apples to make sure all the slices are covered with the sugar, Tapioca cinnamon mixture.
The first 10 minutes of baking is at 450, then it’s dropped down to 350 for 35-45 minutes.
Apple Pie Recipe from “Joy of Cooking” recipe book~ minor Daphsam changes
For a 9 inch Double-Crust Pie
Peel and slice 5-6 apples ( Granny Smith is great for pies)
Combine apples in a large bowl and add:
* 1/2 to 2/3 cup white sugar
* 1/8 salt
* 1/2 teaspoon Cinnamon this is my idea, recipe book ask for 1/4 teaspoon
* Sprinkle Nutmeg, recipe book ask for 1/8 teaspoon
* 2 Tablespoons Tapioca, recipe book ask for 1 to 1 1/2 cornstarch
3. After giving a good stir so that apples get nicely covered with the sweet stuff, pour the apples into the pie crust pan that you are using.
~ I have always used Oronoque 9″ Deep Dish Pie Crust.
4. After the apples are arranged in the pie crust, dot with 3-4 small dots of butter.
5. If your Apples are bland tasting, then you can add some lemon juice or lemon rind.
6. Cover your pie with the other side of the pie crust and use a fork to make some air holes.
7. Bake on 450 for 10 minutes.
8. Then turn it down to 350 and bake for another 35-45 minutes depending on your oven. I always check after 35 minutes to see how it looks.
9. When you see a nice golden brown, take it out and let it cool.
10. We always serve our apple pie with some Vanilla ice cream!