Apple Pie

What would Thanksgiving be without Apple Pie?!  My husband for one, would rebel against Thanksgiving if Apple Pie was not on the menu, so Apple is a must in this house.  This is our favorite Apple Pie recipe. Besides the fact that it is not from a can, the best part about this recipe is that every bite is relatively all apple.  It has no gel-like filler and as a result no extra sugar.  As for this recipe, it is pretty darn easy and absolutely worth it!

Apple Pie Filling

4-5 Fuji or Gala Apples

4-5 Granny Smith Apples

*  *  *  *

2/3 to 1 cup Sugar

2 1/2 TBSP Tapioca Starch

1 - 2 tsp Cinnamon

1/4 tsp Nutmeg

Large Pinch Salt

*  *  *  *

Pastry for 2 crust pie

1 TBSP White Sugar

1) Peel and slice apples.  I slice them 1/8 inch or 3-4 millimeters thick. Place them in a large ziplock bag and set aside.  (If you are using a 9 inch dish and like your pie to be just level with the side of the dish, use 8 apples.  If you are using a 9 inch dish and like your pie to be over filled, use all 10 apples.)

2) In a bowl combine the 2nd list of ingredients. If you are using 8 apples and like your pie subtly sweet, use 2/3 cup sugar; if you are using 10 apples and like your pie subtly sweet use 3/4 cups sugar)

3) Pour mixture over the apples in the ziplock bag.  Seal bag and massage mixture til apples are evenly covered.

4) Pour into a glass baking dish and bake 400 til apples are soft and syrup has begun to collect in the dish (about 15-20 minutes).  Then remove pan from oven and pour into uncooked pie pastry and cover with second crust.  Be sure to cut vents in the crust (to let the steam escape and your crust bake) and sprinkle the 1 TBSP white sugar over the top.

5) Bake 400 for about 30-35 minutes or until pie crust looks done.