Wednesday, October 22, 2008

The BEST Apple Pie


1 prepared graham cracker crust
1 egg yolk, slightly beaten
5 1/2-6 cups cooking apples (I used Spy and Mutzu)
1/4 cup sugar
1/4 cup brown sugar, firmly packed
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon

3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar, firmly packed
1/3 cup margarine (you can use butter if you like but I like the topping better using margarine)

1. Preheat oven to 375°F.
2. Brush the bottom and sides of the crust evenly with egg yolk.
3. Bake on a baking sheet until light brown, about 5 minutes.
4. Remove the crust from oven.
5. Combine the sliced apples, 1/4 cup sugar, 1/4 cup brown sugar, 3 Tbs flour, 1/4 tsp salt, and 1/2 tsp cinnamon.

6. Mix well and mound into crust.

7. Mix remaining flour, sugar, brown sugar and margarine with fingers until crumbly.

8. Sprinkle the topping mixture evenly over apples.

9. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.

10. Cool thoroughly (at least 3 hours)(I did 1 hour and some of the time it was outside),

11. Serve at room temperature. (We used Vanilla Ice Cream while it was still a bit warm).

12. Note: This pie is best when it is eaten the same day or the next day that it is baked. OH DARN WE HAVE TO EAT IT ALL WITHIN 24 HOURS.

13. If it sits for a long time, the crust and topping aren't as crunchy.

I think this was so good because it was crunchy on top and the graham cracker crust made it crunchy on bottom as well. It really was good.
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