Homemade apple pie was a staple for Dad’s birthday celebrations, Christmas, and Thanksgiving. I restarted the tradition last year and added Father’s Day to the mix, since my hubby and my Daddy enjoy apple pie.
I would like to take credit for the lovely crust that made this yummy apple pie, but I can’t. I remember Mom renaming a few crusts as she worked to make them from scratch. Ultimately, she bought the refrigerated box crusts and said it wasn’t worth all the headache trying to make it herself. (And she was a good cook.) I’m following her lead here.
6-7 golden delicious apples
1-2 teas. cinnamon
1 C of sugar OR 3/4 C honey
2 pie crusts
9″ pie plate
Peel, core, and thinly slice the apples. (This is the most time-consuming part.) Add sugar or honey and cinnamon to apples. Stir well and let set for about 20 minutes. In the meantime, heat the oven, and get your crust ready. Put the first crust in the pie plate, pressing the sides firmly and carefully. Add the apples. The filling will be high, but the apples cook down. Gently put the second crust over the apples. Overlap and pinch the sides together, then cut a few air vents in the top of the crust.
Bake on the middle rack at 375 degrees. Make sure to put a foil-lined cookie sheet under the pie, or you’ll have an oven to clean. (Oops.) Check after 50 minutes; it may take up to an hour to finish.
Let cool on a rack. Serve with vanilla ice cream.