Here’s the recipe and the secret:CAROL’S FAMOUS APPLE PIE
2 unbaked pie crusts
About 3-5 pounds of apples (get a variety of red and golden delicious, granny smith, gala - whatever is on sale. Having a variety is important)
1 cup sugar (more or less depending on your taste)
1/4 cup brown sugar
2 Tablespoons plain flour
1 Tablespoon cornstarch
Apple pie spice - the more, the merrier
a few dabs of butter or margarine
Preheat the oven to 350 degrees
Spray a deep dish pie pan with Pam and spread one of the pie crusts on the bottom. Set aside.
Peel the apples and cut them into very thin slices and place in a large microwave safe bowl. It will be a lot - but it will cook down. Add the sugar, flour, cornstarch and spices to the apples and mix thoroughly. Add about 1/2 cup water and stir again.
Place the bowl in the microwave and microwave on high for about 10-15 minutes, pausing occasionally to stir. Pre-cooking the apples is my secret step. It makes an enormous difference!
Pour the mixture into the prepared pie pan. Dot with butter. The apple mixture should reach the top of the pan.
Place the second pie crust over the top, fold the top crust under the bottom one and crimp the edges with your fingers or with a fork to seal the two crusts together Take a knife and cute a few X’s in the crust so that steam can escape. I have a cute apple cookie cutter, and I like to cut an apple shape out of extra pie crust dough to add to the top of the pie. It gives it a pretty touch.
I usually dot the top with butter and sprinkle a little sugar on top to make it look even prettier, but that’s optional
Bake for 30-40 minutes until golden brown. You will probably want to put a cookie sheet or aluminum foil under the pie pan before baking since the pie tends to bubble over during baking.
Serve the pie warm with a little vanilla ice cream, and you’ll swear you’ve died and gone to heaven.
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