Mmmmmm--apple pie--mmmmmm.

 This particular example isn't one of my prettier pies, but I was pressed for time and forgot to add the sugar on the crust until it was almost finished baking.  I accidentally tapped the crust and got a big crack.  :(  I was also a bit upset while making it, hence the vicious stab marks instead of dainty steam holes carefully cut into an artful apple pattern.  Oh, and then I dropped the pie onto the oven door as I was removing it.  I should probably make this pie again and take a new picture.  :D

Who doesn't like apple pie??  Okay, so my stepfather doesn't, but he also doesn't like mashed potatoes, and the only vegetables he'll eat are Green Giant cut green beans and Lesueur early peas (and yes, they have to be those specific brands).  Need I say more?

This (and I'm sorry, Granny) is better than Granny's apple pie.  It's not as good as Aunt Linda's pie, though.  She claims it's because she uses Northern Spy Apples.  Personally, I think she gave me the recipe a little too quickly when I asked for it.  She probably left out a crucial secret ingredient.  Hmph.  This isn't your typical apple pie because the apples are covered with a caramel sauce after being put into the pie shell instead of being tossed with flour, sugar and cinnamon.

Growing up, we always ate apple pie with a thick slice of sharp cheddar.  Sometimes we'd eat it with a scoop of vanilla ice cream, and sometimes we'd eat it plain.  I can honestly say that this pie needs nothing extra.

I'm also including one of my crust recipes below.  (Not the one made with lard.  This one is a vinegar and butter pie crust.)  The lard crust is so rich, and with this recipe and the large amount of butter in it, it's rich enough on its own.

Caramel Apple Pie

1 double crust pie pastry (recipe to follow)

1 stick butter (salted or not--your choice.  I prefer unsalted.)

3 tablespoons flour

1/2 cup sugar

1/2 cup packed dark brown sugar

1/2 teaspoon ground cinnamon

1/4 cup water

8 granny smith apples peeled and sliced thinly

Milk

Sugar

Melt the butter in a sauce pan and stir in the flour to form a light roux.  (Do NOT let it brown too much or your pie will taste, well, just weird.)  Add the sugars, cinnamon and water.  Bring to the boil, reduce to low, and simmer for about 5 minutes.

Place the bottom crust into your pie plate (I use a 9" deep dish plate, which makes for a "flatter" pie.  If you want a big, pretty one, use a 9" standard pie plate.  If you want to make a gigantic mess, burn yourself with caramel, and end up cussing a lot, use an 8" pie plate.)  Fill with apples, mounding them slightly.  Pour the caramel sauce carefully over the apples, place the top crust and crimp the edges.  Carefully brush milk over the entire crust (including the rim) and sprinkle with sugar.  Cover the edges with foil. 

Bake for 15 minutes in a preheated 425 degree oven.  Reduce the heat to 350 and continue baking for about 45 minutes.  Remove the foil during the last 15 minutes or so of baking.

Vinegar and Butter Pie Crust

4 cups flour

3/4 teaspoon salt

1 tablespoon sugar

1 3/4 cups cold butter (if using salted, decrease amount of salt in recipe to 1/4 teaspoon), cut into small pieces

1 tablespoon white vinegar

1 egg

1/2 cup ice water

Combine all dry ingredients in a bowl.  Cut in the butter using your fingers (or, if that freaks you out, a pastry blender, two knives, etc.) until it's crumbly.  Whisk the vinegar, egg and water and add to the flour/butter mixture.  Mix until just combined.  ***DO NOT OVER WORK YOUR PIE CRUST OR IT'LL HAVE THE TEXTURE OF CARDBOARD***  Okay sorry about that, but it really irritates me to eat crappy pie crust.  It's so incredibly easy to not screw up a pie crust.  Just stop fiddling with it!!!

Divide into four equal parts, flatten, and wrap each part in plastic wrap.  Chill for at least an hour before using.  Roll out and use.

This makes enough dough for two 9" deep dish pies.  It freezes beautifully--just make sure to wrap it well before you do.