Billy made an apple pie for Easter dinner tonight and it was fabulous! The apples are from our apple tree in our yard, which had been picked, packaged, and frozen. There’s nothing like growing your own dessert!
I love Baker Squares’ French Silk Pie the best, but a homemade apple is a close second.
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Well done Billy!! 
Damn that looks good.Would Billy mind shipping a couple of those to SW Wisconsin.They wouldn’t even have to be your apples.
I made an apple pie too with some caramel sauce.
Dave’s Deep Dish Crumb Crust Apple Pie
FILLING:
Approx. 6 large or 8 medium – Apples (Granny Smith)
1/4 Cup Flour
1/3 Cup Sugar
Cinnamon To Taste – ½ tsp / 1 tsp
CRUMB TOPPING:
1 1/4 Cups Flour
1/2 Cup Sugar
1/2 Cup Butter
1/4 tsp Salt
2 dashes of Cinnamon
BOTTOM CRUST:
Standard, Single Shell, Flour & Shortening Crust In A Deep Pyrex Pie Dish
INSTRUCTIONS:
I Advise Making The Crumb Topping First. Once The Apples Are Peeled & Cut, I Don’t Like To Wait To Get Them In The Oven.
After Putting In My Bottom Crust, I Put In A Layer Of Sliced Apples, Sugar, Flour & Cinnamon With Process Repeated Until Pie Dish Is Full.
The Topping Is Made By Cutting The Butter Into The Flour And Sugar Mixture Until Crumbly. Put Topping On Apples.
Bake At 425 Degrees For 25 Minutes. Reduce To 350 Degrees And Bake An Additional 25 Minutes. Inside Should Be Bubbling. If Top Begins To Get Too Brown, Lightly
Ooh that looks great with the caramel on there. Yum!
We enjoyed ours with a scoop of vanilla ice cream.
Ooh that looks great with the caramel on there. Yum!
We enjoyed ours with a scoop of vanilla ice cream.
Or both. LOL!
STOP IT!!! I am not eating sweets right now but no way I could pass that up.
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