As I told you earlier, we don’t go out too often. When we do, Tahoe Joe’s Steak House is a choice we enjoy, especially during the winter when they offer an exceptional apple pie a la mode with hot bourbon sauce. Yummy…! And expensive.
Lately D’s been working on perfecting THE Best Homemade Apple Pie. As per usual, with anything he sets out to do, he has succeeded and…
It’s way better’n Joe’s!
Earlier I posted the first step toward making our version of THE Best Apple Pie. Now – after more than a week of fussing with upgrading to High Speed Internet, and getting my office network functional once more…
I’ll give y’all the rest of the recipe. Step by step:
THE Best Apple Pie
Preheat the oven to 425 degrees
1 (9 inch) unbaked pie crust
Line pie pan with the best pie crust – unbaked
Peel, core and slice:
5 or 6 tart apples, cored and sliced (a mix of Granny Smith and Fuji is great)
2 teaspoons lemon juice
a dash of salt
1/4 teaspoon cinnamon
1/4 cup brown sugar and 1/4 cup granulated sugar
Fill pie shell with apple mixture
In a small bowl mix together (until crumbly)
3/4 cup all purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup butter
Sprinkle topping over the apples.
Bake 10 minutes at 425 degrees then reduce oven to 350 degrees and bake until topping is browned and juices are bubbling through. (approximately 50 minutes)
Serve warm, with a scope of vanilla ice cream and a drizzle of either Hard Sauce or Carmel Sauce