Brian's Apple Pie

Since I started this blog, I guess I can say its been mildy well received, but one person however (Brian Thomasson, aka husband) has been less than sure about it.  Not because he doesn't like my food or me sharing about it, but mostly because he doesn't get it.  He doesn't know why people blog or read blogs.  But let's face it - he doesn't even like facebook and only checks it once a month if he's lucky (I'm really even surprised that he has one).  But what do ya know!?  Last week, he made a pie for small group and what was the first thing he asked when he finished?  "Can you put this on your blog?"

Sure, dear.  I can.

The crust recipe (<-- link) is the same one I used for my pumpkin pie.  Quick, easy and very delicious.  One batch makes enough for both the bottom and top crust.

The recipe Brian started was kind of a sketch recipe he found online.  Some online recipes = good, some = disaster.  This could have easily gone that way as it seemed to be missing some steps, but good thing we know a thing or two about baking and the end product was pretty delish.  Here is what (I think) we ended up with.

Apple Pie
6 cups Granny Smith apple slices, peeled and cored
1 tsp lemon juice
3/4 c. sugar
1/2 c. dark brown sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. (maybe 3/4 tsp) nutmeg
2 Tbs cold butter, cut in small pieces
1 Tbs milk or cream for brushing the top crust
1 Tbs sugar and 1/4 teaspoon ground cinnamon for dusting the crust

Preheat oven to 375 degrees F.  Roll out 1/2 your pie crust and place into the bottom of the pan. In a large bowl, toss the sliced apples with lemon juice. Add sugars, flour and spices; mix gently.  Gently fill into prepared pie crust and dot with the 2 Tbs cold butter pieces.  Roll out the 2nd half of your pie crust and top your pie as desired, either covering it completely or doing a lattice top.  Brian went the lattice route.  Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast.  Let cool on a cooling rack - at least 30 mins. so some of the juices set before you serve.

And here it is!