Prep 45 mins
Cook 45 mins
My family loves this recipe, and has said it's better than the usual apple pie recipes. My 3rd grade son requested I make it for his school's Thanksgiving feast. It calls for tart apples, but I've used Red Delicious, Fuji, pretty much whatever is on sale at the time. It also calls for "butter or margarine." I only use real butter, so I don't know what if any changes would occur if you use margarine.
- 5 cups tart apples, peeled and thinly sliced
- 1 cup brown sugar, firmly packed
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1⁄4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla flavoring
- 3 tablespoons butter or 3 tablespoons margarine
- 2 unbaked pie crusts, shells
- In a 2-quart saucepan, mix together the apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until the apples are tender.
- Mix together the flour, granulated sugar and salt. Stir into the apple mixture. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute; remove from heat. Stir in the vanilla flavoring and butter/margarine. Let cool.
- Preheat oven to 425F and prepare pie pan. Cut slits in top crust to allow steam to escape.
- Turn apple mixture into prepared pie pan. Cover with top crust; crimp the edges together. Cover the edge of the pie crust with aluminum foil to prevent excessive browning.
- Bake for 40-45 minutes or until crust is golden brown, removing aluminum foil during the last 15 minutes.