Well, its Fall, and I've yet to make Apple Pie! What's Fall without Apple Pie? And being that I've had a bunch of apples still from when my Nana and Grandpa brought some down from South Carolina for me, I had plenty of apples to make an apple pie.
My Nana and Grandfather also just so happen to be coming by our house this afternoon. So, I thought it was a good opportunity to make Apple Pie. I think of it sort of as a thank you pie for the apples. Thanking by using the apples to make pie!
I don't necessarily favor the double crust apple pies. I like more of the brown sugar topping on the apples. I like that sugar crunch they have when you take a bit. It's like a bit into sugar land. Its a really sweet, cinnamon topping. And the topping for this pie came out beautifully. The pie was so comforting and was really satisfying. The pie also gave off a lovely aroma of cinnamon and sugar apples. It's was lovely all together.
1/4 cup butter
2 tbsp. flour
5 cups apples, peeled and sliced
1 frozen deep dish pie crust
1/2 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
3/4 tsp. ground cinnamon
1/4 cup firm butter
1. Heat oven to 400 degrees. Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely for about 15 minutes.
2. In a large bowl, beat eggs and 1/2 cup sugar until light and fluffy. Beat in 2 tbsp. flour and 1 tsp. vanilla. Beat in cooled butter. Stir in apples. Pour into crust.
3. In a medium bowl, stir together all streusel ingredients together except butter. With pastry blender, fork or your hands, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on baking sheet in oven.
4. Bake for 20 minutes. Reduce oven temperature to 350 degrees and cover crust with strips of foil to prevent browning. Bake for 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool completely.