Apple Pie

Apple Pie and Fall go hand in hand. It's funny, but it's the time of year that I get antsy to make pies. I shouldn't, because my blood test recently showed that I have Type II Diabetes. It's strange, I was diagnoised one week and one of my sons was the next week. I made two apple pies though, one with regular sugar, and one with sugar substitute. I also made a pumpkin pie, some my family's favorite.

To begin my baking I doned my new apron given to me by Layne and Jana during our visit to Indiana.  Then I got out my ingredients and made my crust.  The crust turned out great, I'm sure the apron had something to do with it. 

This rolling pin is one of my favorites.  It was a shower gift given to me when my hubby and I got married over 50 years ago.

My Recipe Below

I used Gala Apples.  I also used cornstarch

instead of flour to avoid any gumminess. 

1 Tbls. orange juice

5 or 6 cups of sliced apples

2/3 to 1 cup of sugar, I used 2/3 cup

3 Tbls. cornstarch

1 rounded tsp. cinnamon

dash of nutmeg and ginger. I have used all spice.

Put juice in a large bowl and add apples that have been sliced about 1/4 inch thick. Toss all other ingredients together and mix with hands.  Put bottom crust in a large pie plate letting edges hang over.  Fill with the apple mixture. Dot top with a little butter. Cover with top crust.  Cut off excess with a knife, and crimp edges with fingers  for a decorative edge.  I cut some small slices in the top for steam to escape.  Brush the top with egg wash. (1 egg yolk and 1 Tbls. water) 

Bake for about 65 minutes.  Half way through baking time, place a piece of aluminum foil  on top to prevent too much browning.

Place in preheated 375 degree oven. Let cool and enjoy with a scoop of ice cream.