SPICED UP APPLE PIE "THE BEST"

The Best Apple Pie, spiced up and ready for Thanksgiving.  I have made this pie twice, the first time was for Thanksgiving a year ago, then I made it again a few days ago.  Staying with my apple 

theme since I am still on the wagon and haven't fallen off yet I give you another apple recipe.   This pie is an "All-American pie".  This version is just spiced a bit different then the usual apple pie.  

Found this recipe at browardpalmbeach,  you can go there but as soon as you click on the "Best" Apple Pie Recipe Ever it goes blank.  So a big thank you to Maine Pomologist John Bunker from Super Chilly Farms in Palermo, Maine.  This pie is excellent. This is a keeper for sure. Kinda weird but I spent many summers at our camp on Sheepscot Lake in Palermo, Maine.  the atlantic has a story of John Bunker, his mission "to save abandoned and glorious apples". 

Here comes the BEST of the best Apple pie's, I hope my photo does justice for this prize pie!

The first time I made it I used Braeburn and Mcintosh apples.  The second time I used Cortland and Mcintosh.   If my memory serves me correct, I prefer the Braeburn and Mcintosh.  

Just before the top crust is laid on, you sprinkle the remaining sugar and spice over the top of the apples.  

Ready for the oven, I can't wait to have a piece of Apple Pie.

            Vinegar Pie Crust by Marjorie Standish, a well               known Maine Cook    vinegar-pie-crust

Filling for the apple pie:
1 cup sugar
1/2 cup dark brown sugar ( I used light brown)
1/4 cup flour
1 1/2 TBSP cornstarch
1 tsp cinnamon or a little more if you want
1/2 tsp freshly ground nutmeg
1/4 tsp cloves
1/4 tsp cardamon
1/4 tsp allspice
pinch of salt
pinch of mace  (I didn't add)
12-14 Granny Smith or your choice of apples peeled, cored, seeds removed and sliced thin.  I prefer Braeburn and Mcintosh apples. I used 6 1/2 cups of apples I don't know how many cups they used or the size of the apples so I assumed..............and 12-14 apples is alot and the direction say to mound the apples in center of pie plate. 
1/4 cup heavy cream
1 TBSP vanilla
1 TBSP unsalted butter, cut in small pieces (this will be dotted on top of apples)
1 large egg yolk, beaten and brushed on top of crust before baking (I didn't do this)

preheat oven to 425 degress then reduce to 325 degrees after about 40 minutes of your pie baking
Mix all the dry ingredients together and set aside
In a small bowl add the heavy cream and the vanilla and mix  set aside
Cut and prepare your apples in a good size bowl. 
Pour the heavy cream and the vanilla mixture over the apples and mix.
Add about 3/4 of the dry sugar mixture to the mixed apples and mix again
Prepare you pie crust and lay one layer in the pie plate.
Mound the sugar coated apples in the pie shell 
dot with butter
sprinkle the remaining sugar mixture over the apples
Prepare your top crust and layover the apples, flute the edges, put a slit in the top crust to allow steam to vent.  I always put the pie plate on a pizza pan and then put in the preheat oven and I baked the pie starting at 425 degrees for about 40 minutes then reduce temperature to 325 degrees for about 20 minutes.   Always watch so that your crust doesn't burn, cover with foil if necessary.  Baking time is going to depend on the apples that you use and the thickness of them.  So don't leave the kitchen stay and do the dishes.............and watch your pie..............take a deep breathe and enjoy the aroma of your kitchen...and don't forget the ice cream!   Enjoy  Andi

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