Saturday, August 1, 2009

The Perfect Apple Pie Filling With a Flaky Crust

I love making delicious flaky crust pies and flaky crust Apple pie seems to be the pie of choice for many people. One of the reasons I like the fall season in Ohio is the abundance of delicious apples that are available at local orchards, grocery stores, and farmers markets. I got my love of flaky crust pie baking from my mom. Growing up there was always a fresh flaky crust pie on our kitchen counter. My mom was well known for her delicious pies and her flaky pie crusts. Mom used many different kinds of apples in her pies. Cortland, Winesap, Jonathan, McIntosh, and Granny Smith were the most common apples she used when making her pie fillings. Now that I make Apple pies of my own my favorite apple pie filling comes from using the Granny Smith Apple.

I like the tartness of this apple. Granny Smith apples make delicious pies. Using these apples when they are fresh is a treat but don’t think that slicing and freezing these apples will take away from their wonderful taste. Freezing is a simple process and
frozen apples sure come in handy when you want to whip up a pie in a hurry.

Please try this simple easy Granny Smith Apple pie filling and wake up your friends and family’s taste buds by using this wonderful tart apple.

6-8 Granny Smith apples peeled and sliced
1cup of sugar
¼ cup of flour
1teaspoon cinnamon
½ stick of butter

In a large skillet melt a ½ stick of butter and sautee the sliced Granny Smith apples for a few minutes to soften the apples before adding the sugar, flour, and cinnamon. Put filling mixture into pie crust and top apples with a few tabs of butter before putting on the top layer of crust.

Bake at 400 degrees for 25 -35 min. until crust is golden brown.

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