The Best Apple Pie Ever!

Way past time to update my blog, so thought I'd share a favorite recipe. This is the best apple pie! It's not a claim I make lightly, and it's not my recipe, so I can't take credit. I found this recipe years ago in Country magazine (looked it up to see, and it's from 1994). It is sooooooo delicious! Very bad, but yummy:-) I'm no Martha Stewart, as you can see from my crust, and it's not necessarily the prettiest pie, but looks are deceiving. The heavy whipping cream takes this apple pie to the next level. If you're not a sugar junkie, you could reduce some of the sugar in the filling; as you can see it's a lot. Otherwise, follow the recipe, and you're in for a treat!

German Apple Pie

Crust:

1-1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

1 teaspoon vanilla extract

2 to 3 tablespoons ice water

Filling:

1 cup sugar

1/4 cup all-purpose flour

2 teaspoons ground cinnamon

6 cups sliced peeled tart apples

1 cup heavy whipping cream

Whipped cream, optional

Directions:

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples; sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.

Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired.

Yield: 8 servings.