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Apple Pie? I'm super picky about my apple pie. For one, it can't be super jelly-like. Ick. I make mine with braeburn during the winter, but in the fall, I pick up a bag or two of apples at the farmer's market. I don't know what kind they are... just small and yummy.
Then I peel and dice the apples, then toss them in cinnamon and sugar with just a splash of water and a dash of flour. The crust is the simplest: just crisco (butter flavored), flour, and water, and pinch of salt. Top and Bottom Crust.
The finished pie is nicely held together, not overly sweet. Best the next day, cold from the fridge, the slightly warmed in the microwave. Coolwhip, ice cream, cheese: WHY? I've never understood the appeal. Apple Pie is Good Enough for Me.
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~I wonder who I am today. Any ideas?
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