Search results
How Do You Make A Sweet Apple Pie Recipe - Yahoo Recipe Search
Food.comI have been making this pie, by request from my friend Connie, for Thanksgiving the last 20 years or so. I clipped it from a magazine (I think Better Homes and Gardens) wore the clipping out and had to scan it to keep a copy. You would think after 20 years I could do it in my sleep, but . . . Anyway, after 20 some years I have only tweeked it a little - that is how good the original is. The only change I have made is to double everything from brown sugar through salt to the asked for amount of apples - we like it sweet and gooey (so if you don't - don't double). Also I use a V-slicer (or mandoline) to slice the apples ultra thin. The original recipe calls for Rome and it means it. I have tried other cooking or pie apples and it just doesn't come out the same. This is a very full pie, you will think you have too many apples, but you don't - trust me. Use your own pie crust, store bought crust, or My Daddy's Pie Crust posted on Zaar. Prep time is estimated on not making your own crust; however I always do - so it takes me WAY more time. Cooking time depends on your oven - the bubbling through the crust is the key. We hope you enjoy it as much as we do.Food52Whether savory or sweet, the apple is an all-purpose workhorse. Muffins to pies, chutneys to candy, soups to nuts so they say, the apple can do it all. And, with so many new or revived varieties out there, there is certainly one for every palette. We still have our eye out for those gorgeous Instagram-able pink pearl apples, and are eating our fill of Honeycrisps! This recipe is a riff on mom's favorite dessert, and one of the first things we learned how to make in cooking school: the classic Tarte Tatin. Butter, sugar, and apples combine to create magic unlike any other. We put a little spin on it by adding in chai spices, as the warming notes of cardamon, ginger, cloves, cinnamon and black pepper marry with all that caramel goodness. Most everything happens in one pan, so don't let the caramel scare you off. It's well worth it!
