All-American Apple Pie

by Dana Curtin

The hot Oklahoma summer seems finally behind us and with the change of temperature and seasons, my family is always ready for apple pie. When my children were smaller, apple pie making time was a family affair. I would send the youngest two out to the tree in our yard which produced small green apples, and instruct them to search for thirteen of the most perfect apples they could find. They would bring in their bounty, proud to show me their harvest of apples. My oldest child was then ready to use our apple peeler-corer-slicer to get the apples ready for the pie. This gadget is well worth the cost, as it does exactly as the name implies with just a few cranks of the handle. With just a few extra ingredients tossed in with the apples, and a ready-made pie crust, you have a hot apple pie in under an hour and a house that has a delicious aroma wafting through it. Here’s the recipe our family loves:

All-American Apple Pie

Makes 10 slices

1 cup packed light brown sugar

1 cup granulated sugar

1 T. all-purpose flour

1 t. ground cinnamon

1 t. ground nutmeg

6 med. baking apples, (or 13 small) peeled, cored, and thinly sliced

1 unbaked, ready-made 9-inch pie crust

Optional Glaze

1 large egg, beaten

1 t. granulated sugar

Preheat oven to 425 degree. Spray a 9-inch deep-dish pie plate with cooking spray.

In a large bowl, combine brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Mix well. Add apples to sugar mixture, stir until coated. Spoon into prepared plate. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar. Bake until piecrust is golden brown, about 35-40 minutes. Place on a wire rack and cool for 30 minutes Serve warm.