Goldilocks’ Apple Pie

16 Apr

This apple pie is wrong. If you love apple pie & can’t trust yourself when it’s around – do not make this. There is absolutely nothing wrong with this pie, except that the recipe only makes one. It’s not tart, but it’s not overly sweet either. This would be Goldilocks’ apple pie.

This pie is simple too. The worst part is peeling all of the apples, but it’s totally worth it. Last time I made this, we peeled the apples on the front porch & enjoyed the beautiful weather – I felt like I was in a Norman Rockwell painting.

Goldilock’s Apple Pie

1/2 C Butter

4 tbs Flour

1/2 C White Sugar

1/2 C Brown Sugar

1/4 C Water

1/4 tsp Nutmeg

1/8 tsp All Spice

1/2 tsp Cinnamon

8 Apples (I use Granny Smith)

2 – Prepared Pie Crusts

Dice apples into bite size pieces & place into a medium size bowl – set aside.  Add first eight ingredients to a medium pan and cook over medium heat until mixture comes to a boil.

While waiting for mixture to boil, place pie crust in bottom of deep dish pie pan, poke with a fork & brush with an egg bath – set aside.

Once the mixture comes to a boil, add half of it to the apples – set the rest aside. Stir apples and sugar mixture until the apples are fully coated.

Pile the apples into the dish & mound in the center. The mound will be quite high.

Cut the second pie crust into long strips. I used a pastry cutter to make crimped edges. Create a lattice pattern over the top of the pie.

With the remaining sugar mixture, pour over the top of the pie & allow to drip in between the lattice holes.

Bake 15 minutes at 425, reduce heat to 350 & bake for 35-45 minutes.

This pie really is fantastic, but it’s even better if you let it cool before trying to dig in. We have a really hard time with that here, but seriously, try your best.


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