Muy Delicioso Apple Pie ala Sarah

I made pie tonight, apple pie with a few black berries thrown on top. The apple pie recipe comes from my beautiful talented niece Sarah. She was here a couple of years ago and whipped us up such a confection out of her finger tips, sans recipe. She called out the ingredients and I have been making it ever since.


First off, make a double pie crust. I use Julia Child's recipe, but I'm sure if you are in a pinch you can use a frozen pie shell, but making crust is really easy! Leave about 1/2 to 1 inch of overhang of pie crust so you can make the fluted edge.


Pare, core and slice up some granny smith apples. The green ones. They are best for making pies. I used about 6 apples for this deep dish pie.

Next, combine all the dry ingredients and toss with the apples.

Roll out the top, fold in quarters and cut/slice vents in the dough. This allows the pie to cook evenly, when you see it bubbling and the crust is browned it's done.

Turn out the apples and all into the lower pie crust and dot liberally with butter.

I took a chance and added some blackberries I had bought for a twist.

Cover the edges with foil. This prevents excess browning of the edges. Remove the foil for the last 10 minutes of baking.

Voila! Let the pie cool. Slice and eat.

Yummy, yummy, in the tummy!

Apple Pie

Make a double pie crust. Roll out bottom dough and place in pie plate. (I use a deep dish pie plate for this recipe). Roll out top layer and cut vents.

Peel, core and slice approx 5-6 large granny smith apples. Place in a large bowl.

Mix in a smaller bowl:
1/4 Cup flour
1/2 Cup sugar
1/4 Cup packed brown sugar
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
touch of ground cloves
pinch of salt

Toss dry ingredients with apples. Place apples and all dry ingredients in bottom pie dough. Dot with butter. Dip finger in water and run around the edge of pie lip. Place remaining rolled out vented dough on top of apples. Fold dough over and flute the edge. Cover edge with foil to prevent browning. Place in a 425 degree oven for 50-60 minutes, until crust is lightly browned and apples are bubbly. Remove foil last 10 minutes of cooking. Remove from oven and place on wire rack to cool.