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The Best Apple Pie You'll Ever Eat!

Just in time for Thanksgiving, I want to share with you an Apple Pie Recipe that was given to me by one of my dear friends who passed away several years ago. Her name was Lynda Carson and I met her when our daughters, Wren and Savannah started kindergarten at St. Apollinaris in Napa. Throughout the years, we planned many room parties, jogged (slowly) many miles, drank lots of coffee and were Brownie Leaders together.

She was an amazing cook and after sharing this recipe with me gifted me with the cookbook it came out of, Simply Classic, The Junior League of Seattle. It is so delicious and easy, not even a crust to roll out. But me being me, I added a couple of my own touches. I don't think I've ever made a recipe as called for. So as delish as it was, I've made it even better. I'm such a rebel in the kitchen. Ha! Even Wren has mastered this pie and we all know how she likes to cook. We affectionately call this, Lynda's Apple Pie Americana. 

 

Filling:

6 Cups Thinly Sliced Apples. I mix Granny Smiths and Honeycrisp. 

3/4 Cup Sugar (white or raw sugar, I like raw)

3 TBSP Flour

1/3 Cup Orange Juice

1 1/2 tsp Vanilla Extract

1 1/4 tsp Cinnamon

3/4 tsp Ground Nutmeg

1/4 tsp Cloves

Toss apples with the sugar, flour, orange juice, vanilla, cinnamon, nutmeg, and cloves. Let sit for 10 minutes, stirring a few times. Then prepare the crust a d spread evenly on top of the unbaked crust you patted into the pie dish. 

Crust:

1 2/3 Cup Flour

2/3 Cup Vegetable Oil

2 1/2 TBSP Very Cold Milk

1 1/2 tsp Sugar

1 tsp Salt

In a large bowl, mix flour, oil, milk, sugar and salt until blended. Pat mixture into a 9 inch pie pan, up the sides and across the bottom spreading evenly. If you like your crust a little more done, bake prior to filling with the apple mixture for a few minutes. 

 

Topping:

1/2 Cup Flour

1/2 Cup Sugar (I like to mix white sugar w/raw sugar. Not necessary though)

1/2 Cup Butter

Mix together flour, sugar and butter until evenly distributed and crumbly in texture. I use a knife to cut the butter in the flour/sugar mixture until crumbly. Sprinkle it all over the apple pie filling before baking.

Place the pie on a baking sheet because it will overflow. Place the baking sheet and pie on the middle rack of your pre-heated to 350 degree oven. Bake about 60 minutes until apples are tender and the topping is golden. 

Serve with Vanilla Ice Cream and you'll be enjoying a slice of pie thanking Lynda in Heaven! 

~ Vanessa


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