First, let me say that apple pie is pretty easy, and we all likely have recipes for it...most probably use this same recipe, or a variation of it...for those that don't, here are a couple tips that I have found with apple pie.....
While the high dollar, big name apples surely make a great treat when peeling and eating, I find that the more expensive and "better" and apple is, the worse apple pie it makes. Ever had an apple pie that when you cut it or cooked it juice ran every where and it was runny? That is what expensive apples can do for you....they are so full of juice that you can't get rid of it...so, I use the run of the mill, regular old granny smith's or whatever when I am making...usually what is on sale and what are though to be "cheap" apples.
next, of course, we all like apples in our apple pie.......but thick sliced apples do not allow for good coating of filling ingredients to the apple.....if we wanted to eat something that was crunchy and tasted like an apple, we would just peel and eat the dang thing! So, when cutting your apples up, be sure to cut them as thin as you can stnd...I usually cut a 1/4 apple up into like 10 thin slices...that would make a whole apple 40 slices...pretty thin..... http://xs-s.com/zf/images/smile/emthup.gif
again, with no measurements, but for good apple pie, you don't need them....
5-7 apples depending on size...
1 teaspoon lemon juice
about 1 1/2 cup sugar
about 1 teaspoon cinammon
dash or two of nutmeg
2 pie shells
stick of butter
dash salt
Core apples out and slice as above. Place in bowl along with lemon juice (prevents browning of apples, as well as mellows tart apples). To this add the sugar, cinammon, salt, and nutmeg. Taste the apples...if they need more sugar, put it (you will see this kind of stuff alot with my recipes)....more cinammon, put it, etc.....if there is alot of liquid in the bowl with them, you probably used too good of apples... http://www.bassboatcentral.com/smileys/Laugh.gif ...but really, just drain the liquid, and taste again to make sure you didn't lose too much sugar or cinammon....once everything is coated good, and tastes right, put in one of the pie shells and dot with butter. Place the other pie shell over the top, seal the edges, make a few small slits in the top for steam escape, and bake at 350 for around an hour....BTW, it must, really must be served with Blue Bell homemade vanilla ice cream!
