It’s fall. My favorite season. Colorful leaves crackling under your shoes, the crisp, cool air, football games, school buses, apple picking. Speaking of Apples…this fruit is a favorite in our house. There are so many varieties to use and many tasty things to make…Apple crisp, apple pie, apple strudel, apple coffee cake and more.
Picking the right apple for the apple pie has always been something that creates a lot of debate when I’m at the grocery store. Should I try something new and buy Gala, Haralson, Cortland or Macintosh? Or do I stick with the tried and true Granny Smith? That depends on the time of year. If it is fall and prime apple season, I’ll reach for the Haralsons, just because those aren’t always available. Or I’ll do a mix of Haralson and Granny Smith. If it is any other time of the year, I stick to the Granny Smith. Period. Nothing holds it shapes better when it bakes and has such mouth watering tartness that is balanced out with the sweet crumb topping. YUM.
My friend, Sarah, has a September birthday and apple pie is one of her favorites. A few years ago I made her an apple pie and delivered it to her, warm out of the oven. We had a piece along with a glass of wine, because wine goes with everything, right? Wine to toast getting older and pie to indulge with on a special day. Good food, good wine and great friends.
It has become a tradition now, Sarah’s birthday equals apple pie.
Happy Birthday, Sarah.
- 1 unbaked pie crust
- 8 cups Granny Smith apples, peeled, cored and thinly sliced
- ¾ c. sugar
- 3 T. flour
- 1 T. cinnamon
- ½ c. flour
- ½ cup sugar
- ½ cup butter
- For crust: One unbaked pie crust in a nine inch deep dish pie pan.
- For filling: Toss apple slices with flour, sugar and cinnamon.
- Spread evenly in unbaked pie shell.
- For topping: mix together flour , sugar and butter in a food processor until crumbly in texture.
- Sprinkle over apple filling.
- Place pie on a foil lined baking sheet on middle rack of preheated oven.
- Bake 60 minutes at 350 or until apples are tender.
- Serve warm with vanilla ice cream.