I made these two pies for our first bbq at the neighbors' house. If the weather turns more unfavorable to outdoor soirees as it's supposed to, it also happened to be the last bbq they'll throw until Spring. What better way to send everyone home to hole up for winter than with bellies full of pie. Pumpkin Pie recipe can be found here and here's the Apple Pie recipe:
Apple Pie
top and bottom pie crusts
about 8 pie apples (Cortlands this time), peeled, cored, & sliced
1/2 c. sugar
1/2 c. brown sugar
1/4 c. freshly squeezed orange juice
3 T. flour
1 T. molasses
1 t. Penzey's apple pie spice
Mix bottom six ingredients in an extra large bowl. Fold in the apples. Pour into pie dish lined with bottom crust. Roll out top crust. Trim and fold edges, crimp, and seal. Cut a vent for the steam. Bake at 450 F for 15 minutes, then reduce heat to 350 F and bake for 35-40 minutes more. Pie is done when goo bubbles in the center under the steam vent, the crust looks dry and golden brown, and the apples are tender when pierced with a fork (through the steam vent). Let cool and enjoy!
Current Pie Tally: 65
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