It would be a pie of almost any kind... apple being in the top 3.
Though I didn't get all fancy smanshy with this one... it tasted fantastic! Not to mention made our home smell fantabulous!
We had more family over today for lunch and to visit our newest addition.
For our meal I made a made baked mac n' cheese topped with lots of garlic, bacon, tomatoes, and French's Fried Onions. Have you ever had them? You know the crunchy salty fried onions you put on top of green been casserole? My husband loves any meal topped with them so I make sure to always have them on hand!
Then for dessert... Apple pie of course.
Now this pie recipe is a bit different from the norm because I used King Arthur Pie Filling Enhancer. It is a thickening agent to use in place of flour, cornstarch or tapioca.
I was given a bag of it from my mom who said she wouldn't use it because she prefers to use her tapioca.... I will have to tell her that she is missing out! This "enhancer" truly enhanced the flavor and gave it a great thick texture but not gummy. So if you are ever shopping in a King Arthur store... or on their website grab a bag of this stuff. It will make pie making fool proof!
8 Apples peeled, cored, sliced ( I used 4 different kinds to give it different layers of texture and flavor... granny smith, cortland, ginger golds, and gala)
1/2 cup King Arthur Pie Filling Enhancer
1/4 a cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
juice of 1/2 a lemon
1/4 cup maple syrup
Double pie crust My Best Crust Recipe add 1 tsp cinnamon to the flour to make it a cinnamon crust.
Look at how flaky my crust is... use my recipe! You won't be disappointed!
In a large bowl place you sliced apples and toss with spices, sugar, syrup,lemon and pie enhancer (if you do not have the pie enhancer use your choice of thickener (flour, corn starch or tapioca) Normally I'd use about a 1/4 cup of one of those.
Roll bottom crust layer out about 1 inch larger than you pie plate. Place in bottom of your plate, fill with apple mixture.
Roll top crust out, place on top, trim excess dough off with a pastry cutter or kitchen sheers. Fold edges and crimp.
Brush with egg wash and sprinkle with sugar.
Cut 4 small vents.
Bake for 30 minutes. Then turn pie and cover with foil. Bake for another 30 minutes until top is a dark golden color.
Enjoy... with some ice cream or a dollop of fresh whipped cream... or both!
This recipe was linked at....
What is your favorite thing to bake?