photo credit: Noaf Nackshabandi

If you like a no non-sense apple pie, then this is the recipe you want.  A thick flaky pastry encases a generous amount of apple filling that becomes slightly ‘jammy’ after baking.  We use a little bit of sugar here since we want a pie that is not overly sweet.  Besides, apples have enough natural sugars, which condense and give the pie a natural sweetness.  And, by no means waste time trying to make the top crust look perfect.  Unevenness and imperfections will give the pie a rustic look, which is very becoming of this old-fashioned dessert.  If you still feel you need to fuss about something, then go out and find yourself a presentable deep 9-inch pie pan. Continue reading →