In the past, I’ve hosted numerous holiday dinners for my large family. I’ve spent weeks pouring over new and challenging recipes and days cooking till I dropped. Now that my kids are grown and on their own, and I have downsized to a modest sized condo, the baton has been passed to them.
For the past several years we’ve gathered at my son’s house for Thanksgiving and my daughter’s house for Christmas. I’ve enjoyed my well-earned guest status. However, this year, everyone is using the long Thanksgiving holiday for a much needed getaway.
So, here I am again digging up recipes that will impress my small group of friends. In doing so, I hybridized (is that a word?) a great apple pie recipe that I just had to share. It’s easy and I’m sure everyone will love it.
The Best Apple Pie I’ve ever made!
6 apples (I used 3 Granny Smith and 3 honey crisp)
Juice of one lemon (3 tbsp)
1/4 c white sugar
1/4 c dark brown sugar
2 - 4 tbsp corn starch (depends on how thick you like the filling - I used 4)
1/4 tsp nutmeg
1 tsp cinnamon
1 c apple juice or water (apple juice makes it taste so much better!)
Cut 1/4 inch slice off top and bottom of apples to make it easier to peel. Cut them into as even size chunks as possible. Sprinkle with lemon juice as you work to prevent the apples from browning.
Combine the next 5 ingredients, pour it over the apples and mix well.
Heat the apple juice in the microwave for 1- 2 minutes, pour it over the coated apples.
Nuke for 10 - 15 minutes stopping at 2 minute intervals to stir. Stop when the juice has thickened and the apples are crisp-tender. I used a large glass salad bowl.
Pour it all into your favorite 9 inch pastry lined pan and cover it with either a second layer of pie crust (be sure to vent for steam), or a streusel crumb topping.
Bake on lowest rack at 425deg for 10 minutes, (this prevents a soggy bottom crust) and finish baking on center rack until bubbling, about 20 minutes more. Be sure to watch for over-browning and cover the edges with foil if necessary.