Last night, my house was filled with the smell of an apple pie baking. Wish I could send the scent out to you this morning!
Our eleven-year-old got the recipe for this apple pie in one of her homeschool co-op classes. They made personal-sized pies in class one day and she brought it home to share. It was the best apple pie I’d ever tasted.
She is now the official apple pie maker in our house. She’s baked it for us three times – one of those being at Thanksgiving, when she and I decided that making it together would be our new Thanksgiving tradition. I am simply the sous-chef – helping to peel the apples, setting out necessary ingredients, and washing the dishes.
The reason she was baking one last night was for my husband to take to his office Christmas party today. Here’s hoping a leftover slice makes it back home! 😉
[I believe this recipe originally appeared in 300 Years of Carolina Cooking. And just to be clear, my daughter doesn’t like apple pie. She happily bakes it…but doesn’t eat a bite.]
Carolina Apple Pie
Pastry for 2-crust pie, unbaked
5 to 6 large apples, peeled and thinly sliced
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon white vinegar
1/2 teaspoon cinnamon
2 Tablespoons flour
1/4 teaspoon salt
2 Tablespoons butter
Place apples slices in large bowl and toss with sugars, vinegar, cinnamon, flour, and salt. Place bottom pastry in pie pan, add apples, and dot with butter. Lay top crust over apples and cut four slits in the top.
Bake in preheated oven at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue to bake for 30-40 minutes or until top crust is golden brown.