First of all… You need to find “the perfect” pie crust recipe. My favorite is the one I found in The All New Ultimate Southern Living Cookbook. I’ve been using the recipe for years… and I’ve never been disappointed with it. Not once.
I’m a big fan of the “crusty-ness” factor in cookbooks… chances are… the more watermarks and leftover bits on a recipe page… the better. It’s the tried and true sign of a favored recipe.
Then once your apple mixture is ready to go… Set it aside and roll out your dough.
Yumalicious!
Here’s the *bling* I used for the Apple Pie:
KitchenAid Classic Plus Tilt-Head 4-1/2-Quart Stand Mixer, White
Le Creuset Silicone Super Spatula, Cherry
Emile Henry Artisan Ruffled Pie Dish
Kuhn Rikon 4-Inch Nonstick Colori Paring Knife, Green
Jennifer Jo says
Now I want apple pie.
Amy says
can you do that as one of your prize give-aways! yum that looks wonderful!
Kathy says
Your recipe is almost exactly like mine, except I do not add the butter. What does adding the butter do to the apples?
Mavis says
Everything is better with butter 🙂
Thy Hand says
Man, that looks good.
Thy Hand says
I’m not calling you a man, by the way. Just wanted to clarify.
Carol says
Your recipe has been my constant Apple Pie recipe! Love it everytime with vanilla ice cream! Thank you for sharing. 🙂
Mavis Butterfield says
You bet Carol, I’m glad you like it. 🙂