Apple Pie

Apple pie. The pinnacle of the dessert pyramid! I make mine with granny smith apples this time of year, as they are the most firm apple at the market. Just add about 1/2 cup more sugar than the recipe calls for, to cover the tartness.
Also, I cut my apple pieces quite large so the filling doesn't turn mushy. Nice firm apples in a gooey, cinnamon/nutmeg laced syrup. Oh boy!
I use the same crust that I make my pot pies and pork pies out of...I love the oil crust. It is flaky and light. Always a winner. Just before it goes into the oven, brush on some milk and sprinkle it with a cinnamon sugar mixture, if you want to sugar it up a bit...



Notice I am serving this on a disposable plate, as we are still experiencing a power outage. Not too pretty, but the pie is the star here!