Dinah's Apple Pie

Just popped this in the oven.  We have new neighbors across the street & I'm from the South, where good manners and hospitality are very important.  When I want to impress, I usually cook for people. :) One of my favorite recipes came from Angela Miller (CHECK OUT her fabulous blog.  SO many tasty recipes!), who taught with me more years ago than I care to admit.

Want the recipe?  Here it is!  I've added a crust to the top because I think apple pies need lids. I enjoy the extra crust.

Dinah's Apple Pie

From Angela Miller & Marilyn Craig

1 1/2 cups sugar

2 eggs, beaten

1/2 tsp nutmeg

1 tsp vanilla

2 ten inch unbaked pie shells (I use store bought crust.  I'm lazy)

3 Tbsp. flour

1/2 cup melted butter

1/2 tsp cinnamon

3 cups Golden Delicious Apples (about 6 apples) peeled & cubed

Mix sugar and flour together.  Add the beaten eggs, melted butter, nutmeg, cinnamon and vanilla.  Stir in chopped apples.  Prepare your pie shell & place it in a pie plate.  Be sure to poke the bottom of the pie a few times with a fork.  This will minimize bubbles on your bottom crust.  Fill the crust with your apple mixture.  Then roll out your top crust onto a flat surface.  Anytime you add a lid to a pie, you have to cut some holes in the top.  I like to use tiny cookie cutters to cut out fun shapes.  If you don't have a cookie cutter, you can just cut 3 or 4 slits spaced out on the top crust.  After you place the top crust onto the pie, take a fork and smash down the edges all the way around the pie.  This keeps the good juicy pie from bubbling out because it joins the top and bottom crusts together.  Spray the top with some canola oil & sprinkle cinnamon sugar on top.

Place it on a cookie sheet (it might bubble over & make a mess if you don't) and put it in the oven for 15 minutes at 425 degrees.  Then turn the oven down to 350 degrees and cook it for an additional 30 minutes or until it's golden.  Be sure to let it cool off before you serve it.  Enjoy!!!