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Perfect Apple Pie
The apples are so tender and the filling is so thick & flavorful.
Toss apples with the lemon juice and set aside. The lemon juice keeps the apples from turning brown as fast.
Combine the rest of the ingredients in a Dutch oven and bring to a boil. Boil for two minutes, stirring continually.
Add the apples and bring to a boil again. Once it is boiling, reduce the heat, cover and simmer until apples are tender. Allow 10-15 minutes or so (check them halfway through).
Once the apples are tender, pour into another bowl for cooling. Cool for 30 minutes. The reason for cooling in another bowl is that the Dutch oven holds in the heat.
After the apples have cooled for 30 minutes, pour into 2 pie crusts. Add the top crusts to the pies. Put some water on your fingertips and run over the top crusts and then sprinkle with granulated sugar generously.
If you have pie shields place them on top of the pies. Follow the pie crust box directions for baking temperatures and times for the pie crusts.
Allow to set for 4-6 hours before serving (this allows the filling to set, then you don’t have a gooey mess when you serve).
Serve with ice cream and/or caramel sauce to top it off!