Hey!!!!!

[Destroyer]

Originally Posted by scook

You’re right D - it is nice to just exchange some chat. I think apple selection is a pretty important variable in both the flavor and mouth feel of a pie and also dictates somewhat the amount if sugar that’s appropriate. I admit I don’t know squat about making pies but my wife is a superb cook and makes fantastic crusts, so I suppose I’m partial to not so deep dish pies to maintain my preferred filling to crust ratio. That being said, I’ll take the recipe and run it by her.

I’m in bed getting ready to sleep and this is making me really hungry for some apple pie - I need to quit talking about it.

You asked so this is my latest recipe:

(Right now I am partial to a 3-1 ratio of 3 Granny Smith to 1 Macintosh apples) I find the Macintosh gives it just the right amount to tang to taste

1/2 cup milk (whole, not 2%)
1 Tsp Vanilla
1/2 cup white sugar (you can substitute 1/4 cup white and 1/4 cup brown)
1 Tsp Cinnamon (heaping)
1/4 Tsp Nutmeg
3 Tbls Tapioca (I like this but some ppl don't. It can be omitted if so desired)

Peal, core and slice apples in a large bowl. Combine all ingredients in a smaller bowl, whisk them together until well blended, then pour the mixture over the sliced apples and toss them until they are fully coated.
Let them sit while you prepare the pie dish with your dough, then layer them in the prepared pie plate, pour any left over liquid over them, cover with second piece of dough, slit top and bake.

400* for 10 minutes, then reduce heat to 350* and bake an additional 45-50 minutes. Cool and enjoy