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)

Sprinkle with:
2 teaspoons lemon juice
a dash of salt

Mix in
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