I love apple pie that actually tastes like apples and doesn't drown that flavor out in a ton of cinnamon and spices. This recipe does that perfectly, and, as the title suggests, is also a favorite of my brother Mark. I prefer using Jonagold apples, but this would also be good with Golden Delicious or even a mixture of the two. Possibly even MacIntosh.
Marky's Favorite Apple Pie
1/2 cup butter
3 TBSP. flour
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup water
8 Jonagold apples, peeled and sliced, and cut into chunky pieces
double pie crust for 9 to 10-inch pie plate
Preheat oven to 425* F. In a saucepan, melt the butter. Add the flour and stir to form a paste. Add the sugar, brown sugar and water and bring to a boil. Reduce heat and simmer the syrup for about 5 minutes. Meanwhile, place your bottom crust in your pie plate with the crust overlapping the edges of the pie plate. Fill with the apples, slightly mounding them in the center. Then take the hot syrup and pour it all over the apples. Cover the top of the pie with your top crust and seal the edges, then crimp with a fluted edge. Cut several large slits in the top of the crust to allow the pie to vent as it cooks. Bake @ 425* F for 15 minutes. Reduce temperature to 350* F and continue baking for 35-45 minutes more. Let cool completely. This is even better when made the day before and chilled in the fridge before serving. This recipe fits better in a 10-inch pie plate when I make it, but if your apples are smaller than a 9-inch will do.
Makes about 8 servings.
double pie crust for 9 to 10-inch pie plate
Preheat oven to 425* F. In a saucepan, melt the butter. Add the flour and stir to form a paste. Add the sugar, brown sugar and water and bring to a boil. Reduce heat and simmer the syrup for about 5 minutes. Meanwhile, place your bottom crust in your pie plate with the crust overlapping the edges of the pie plate. Fill with the apples, slightly mounding them in the center. Then take the hot syrup and pour it all over the apples. Cover the top of the pie with your top crust and seal the edges, then crimp with a fluted edge. Cut several large slits in the top of the crust to allow the pie to vent as it cooks. Bake @ 425* F for 15 minutes. Reduce temperature to 350* F and continue baking for 35-45 minutes more. Let cool completely. This is even better when made the day before and chilled in the fridge before serving. This recipe fits better in a 10-inch pie plate when I make it, but if your apples are smaller than a 9-inch will do.
Makes about 8 servings.
1 comment:
Thanks Heddo, I have been waiting for this recipe, I can't wait to tell Mel to make it for me ;)
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