The OMG-SO-Good apple pie, revisited

Apple pie is like the official mascot of Fall, isn't it? Once the apple trees are laden with their beautiful babes, we start thinking of pies, crisps, crumbles, cakes and more.

I, of course, am one of those people. Just this last couple of months, I've followed and created so many delicious apple recipes, my family have been VERY happy with me.

One such recipe that I had to come searching my own blog for was my apple pie. Of course, things had changed and I had a different kind of apple, but it turned out even better than I remembered!

You will need:

• 7 Macintosh YORK apples or other similarly tart apple
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 2 Tbls. butter
• 2 Tbls. flour
• 1 tsp lemon juice
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 Ready-to-use pie crust (the kind you unroll)
• an extremely helpful 6 yr old named Libby
• Deep dish pie dish is helpful.

First things first, I put the bottom pie crust into my glass pie dish and threw it in the oven while I prepared the apples. I poked the bottom of the crust with a fork several times, though I have no idea what that did for it LOL

Thanks to AMAZINGINLY fast shipping from Amazon, I peeled my apples in record time with my new apple peeler and then cored and chopped them into chunks.

My daughter mixed the sugars, flour, cinnamon and salt in a separate bowl.

Once the apples were chopped into bite-sized pieces, we tossed the apples into the bowl with the sugar mixture and made sure every single apple piece was coated!

Next, we layered the apples into the pie dish, being careful because it's hot now. We cut the butter up into small chunks and placed it around the apples.

Next, we placed the top crust on to the pie, pinching the pie crust closed along the edges. We cut a couple of ventilation holes on top and then rimmed the edge of the crust with aluminum foil to prevent it from burning. I painted some scrambled egg white on top of the crust to help encourage that golden brown..ness.

Into the 375 degree oven (on a cookie sheet to prevent messy, burning spills). I baked ours for about 45 minutes or so - it really depends on the apples you use. The firmer the apple, the longer in the oven. But don't let them get TOO mushy. My suggestion for after the pie is done is to let it sit for a little while - an hour is good. That lets the juices settle and of course, the pie cools down from the molten lava stage. Top with some GOOD vanilla ice cream and you're in HEAVEN!!!!!