Days are shorter. The air is cooler. Autumn is back, and there's no better to time to fill your house with the aroma of apple pie, fresh from your oven. Apples are also best this time of year, and you can't beat those tart, Granny Smith Apples for the best tasting pie. (I never used any other type of apple for the bakery pies...for delicious flavor and texture that won't turn mushy in the oven.) Today's recipe is based on the one my Mom uses, and always comes out delicious!
New to pie making? Or you don't have time to pull the crust together? You can always use refrigerated or frozen pie crust from the supermarket. But always be sure to read the ingredients label before you buy. Never, ever, buy pie crust made with lard (animal shortening). The crust should always be made with vegetable shortening, butter, or both. Your family will thank you for caring to use the best ingredients.
Mom's Apple Pie
(makes one 9 inch pie)
pastry for a double crust pie(makes one 9 inch pie)
6 cups peeled and sliced fresh Granny Smith apples (preferably oganic)
3/4 cup sugar
1 tsp cinnamon
2 Tbsp Minit Tapioca (instant-type tapioca)
1 1/2 Tbsp butter
Preheat oven to 450. Stir together sugar, cinnamon, and tapioca in a mixing bowl. Add apple slices and let rest 5 minutes. (The tapioca will absorb the apple juices, and keep your pie from becoming wet and runny.) Line a 9 inch pie pan with bottom crust. Fill with apple mixture. Dot with the butter, cut into 3 or 4 chunks. Moisten the edges of the bottom crust, and then top with the upper crust. Trim excess pastry from edges, and flute the pastry edges, or press with the tines of a fork. Make 3 or 4 decorative slashes in the top crust with a sharp knife (allows steam to escape). Bake for 50 minutes, or until crust edges start to turn golden, and apple filling starts to bubble through the crust slashes. Remove from oven, and cool completely.
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