I would say I am more of a pie person over cake.
Cake is just too much. Too much frosting (I’m allergic), too much sugar, too much cake.
My mom makes the best apple pie, I might be biased. The Schuette family is definitely more of an apple pie family over pumpkin pie. I don’t mind pumpkin pie, but I will get up during dinner to get more than three helpings of apple pie.
We as a family are such big apple pie lovers that my younger sister wrote about the pie.
1 recipe pastry for a 9″ double crust pie
1/2 cup unsalted or salted butter
3 tablespoons all- purpose flour
1/4 cup of water
1/2 cup white sugar (or slightly less)
1/2 cup packed brown sugar (or slightly less)
1/4 to 1/2 teaspoon of cinnamon- to taste (optional)
8 apples; peeled, cored, sliced (4 granny smith, 4 envy or fuji)
1 lemon; squeeze juice (add sugar to taste, the lemon will go on top of the apples to stop from browning)
- Preheat Oven to 425 degrees
- Melt the butter in a saucepan, stir in flour to form a paste. Add water, white and brown sugar and bring to a boil. Reduce temperature and let simmer.
- Drizzle some of the lemon juice and sugar liquid over apples; just enough to make sure the apples do not brown.
- Place the bottom crust in a pan or use the one that came in the package. Put apples in a mixing bowl and drizzle less than half of the sugar/ butter liquid on apples. Put the apples in the crust, mound it slightly.
- Cover the pie with a lattice and then pour sugar/ butter liquid over the crust. Brush to make the mixture cover the whole pie.
- Line a tray with tin foil and place pie on top. During baking the pie might bubble over, this is a preventative.
- Cover with tin foil and bake for 15 minutes. Reduce temperature to 350 degrees; and continue to bake for 35-45 minutes or until apples are soft. Take of foil and let it cool for 5 minutes.
- Enjoy! It tastes really good with ice cream.