Apple Pie

First off, Happy Thanksgiving! I am so grateful to have such amazing followers. Without you this blog would not be possible. I am wishing all of you a happy and joyful filled Thanksgiving day! 

I started making this apple pie about five years ago or so. It's the same recipe my mother in-law uses, and I knew it was the pie recipe I wanted to use since I fell in love with it from the first bite! I'll be honest, I've never made my own pie crust. I was hoping to tackle that this year, but time got the best of me and I opted for the ready made pie crust like I do each and every year! This recipe comes from an issue of Family Circle that dates back to January 13, 1981!!! The best part is that it breaks down the cost, and back in 1981 it would have cost .42 cents per slice (not so much now a days)! If I had to guess it is probably double that now, but still so worth it! 

Source: Family Circle

Prep: 20 minutes

Cook: 40 minutes

Serves: 8

Ingredients for the pie & filling:

• 1/3 cup granulated sugar
• 1/3 cup firmly packed light brown sugar
• 3 tbsp flour
• 1 tsp ground cinnamon
• 2 tbsp butter
• 6 large tart Granny Smith or Rome Beauty apples; pared, quartered, cored, and sliced
• 9-inch unbaked pie shell

Ingredients for the topping: 

• 1 cup lightly spooned all-purpose flour (sifted)
• 1/2 cup firmly packed light brown sugar
• 1 tsp ground cinnamon
• 1 stick butter, softened

Directions: 

1. Preheat the oven to 400 degrees. Place your pie shell on a baking sheet. Using a fork poke a few times on the bottom of the pie shell. Bake for 10 minutes, and then set a side. 

2. For the pie filling; combine sugar, brown sugar, flour and cinnamon in a large mixing bowl, pressing out any lumps. Add sliced apples and toss well to mix. Fill pastry shell with mixture. Dot with the 2 tablespoons of butter. 

3. For the topping; combine sifted flour, brown sugar, and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Scatter topping thickly over apple pie filling. 

4. Bake in a hot oven at 400 degrees for 30 minutes or until crust and topping are nicely browned. Cool pie on wire rack before cutting. Dust with confections' sugar if desired and serve with whipped cream and vanilla ice cream.