Apple Pie (Two Ways)

It just isn't fall without apple pie. There is great debate around here about which of these pies is better. I love them both and think that these two recipes are the only apple pie recipes you need. Mike loves the carmel apple one best, my good friend like the crumb pie best. We did decide to put a batch of carmel without the nuts on the crumb pie and that was delicious too.

Apple Crumb Pie

For crust:

2 cups flour

1 cup sugar

1 teaspoon baking powder

1/8 teaspoon salt

1 egg yolk

3/4 cup butter, melted

Mix together until crumbly. Press half the crumb mixture into the bottom and sides of pie dish.

For Filling:

6-7 apples, peeled and thinly sliced

1/3 cup sugar

1 teaspoon cinnamon

Mix together and pour into pie dish. Sprinkle with remaining crumb mixture. (It will be a heaping pie but will bake down some.) Bake at 350 for 45 minutes.

Carmel Apple Pie

6 cups apples (a variety works best)

2 Tablespoons lime juice

3/4 cup sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

Pastry for double crust pie (Marilyn's No-Fail recipe)

2 Tablespoons butter

Carmel Topping (follows)

Peel and thinly slice apples into a large bowl. Squeeze lime juice over apples and stir. Combine sugar, flour, cinnamon and salt in small bowl. Add to the apples and stir. Place bottom pastry in pie plate (9" is what I use). Fill with apples and dot with butter. Put on top crust, flute edges and cut slits. Bake at 400 for 40-45 minutes. Watch closely and cover with foil if edges start to get dark. Make carmel. When pie is done, pour on top and bake for another 3-4 minutes.

Carmel topping:

1/4 cup butter

1/2 cup brown sugar

2 Tablespoons whipping cream

1/2 cup chopped pecans (optional--I love them)

Melt butter in saucepan, stir in sugar and cream. Stirring constantly, bring to a boil. Remove from heat and add nuts. Pour over pie.

My Notes:

The carmel apple pie tends to end up leaking as it cooks so put some foil underneath or a pan to catch it. Otherwise you get a HUGE mess!