In honor of the apples that are finally getting ripe in the back yard, I want to give you my mother’s apple pie recipe. I know it seems like a funny time of year to have ripe apples, but here in the sub-tropical region of Florida, the only apples that grow are a couple of varieties of Israeli apples and they are finally coming into their own this month.
We have five trees planted in massive pots out back and each tree is positively loaded with apples. So, what better than a decadent apple pie?
My mom prefers to use Ida Reds or Winesaps, at least three pounds. There need to be enough apples to slice and make a heaping 9-inch pie plate full.
1 1/4 – 1 1/2 cup sugar
3 – 4 Tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt
2-3 tablespoons butter, in small pieces
Combine all ingredients, except butter, well with sliced apples. Put apples onto bottom crust in a 9-inch pie plate and top with the butter pieces. Place top crust, crimp edges, cut air vents and bake at 375º for 45-50 minutes or until crust is golden brown and the juices are beginning to peek out of the slits. Juice should begin to look thick.
If you have a microwave, you can put the pie in and cook on high for 2 1/2 minutes. Rotate a quarter-turn and cook 2 1/2 minutes, etc. until you have turned the pie three times and cooked about 10 minutes.
Then, put the pie into a preheated 375º oven and bake 20-25 minutes until the crust is golden brown and the juices are thick. I really like this method, as the apples are tender and the crust is crisp without overbaking.