With all the gorgeous colors and smells of fall, no autumn is complete without an apple pie. When I was growing up, in my backyard there were four apple trees. Two of the trees were gifts from my grandparents. I actually had my own “personal” tree. We had a golden delicious and also a red delicious. The two other trees I never knew what they were. We called one of them the “wild” apple tree.
All growing up, once September struck, we had apple everything. Apples for lunch, apples for snacks, apple crisp, apple muffins, apple pancakes… the list went on and on. Generally by the time we made it through apple season, I was so tired of apples. Now that I no longer live at home, I no longer go through “apple season”, so there are times that I crave old favorites like apple pie.
- Dough for double crust 9-inch pie
- ¾ c sugar
- 1 tsp. all-purposed flour
- 1 teaspoon cinnamon
- 4 or 5 very large Granny Smith apples or another tart apple, peeled and sliced
- 2 tbsp. lemon juice
- 2 tbsp. butter, chopped into small pieces
Preheat oven to 425 degrees F. Line a 9-inch pie pan with half of dough. Combine sugar, flour, and cinnamon in a bowl. Stir in apples and lemon juice. Spoon apple mixture into pie pan and dot with butter. Bake for 10 minutes and then lower the temperature to 350 degrees F and bake for 55 to 60 minutes.