There are certainly a few apple pie recipes out there. One or two. Ok, maybe a few more. This is Nick’s favorite. And he has cooked up a pie or two in his lifetime!
8 good size apples, peeled, cored, and cut into 1 inch to 1/2 inch pieces 1/2 cup brown sugar 1/4 cup maple syrup cinnamon, nutmeg, and allspice to taste 1 tablespoon instant tapioca
Simmer everything in a large skillet until the apples soften a little and all sugar is melted (just a few minutes) Let cool.
1 tablespoon butter, 2 tablespoons of heavy cream or 1/2 and 1/2, granular sugar, Soften the butter and mix with the cream.. With a natural bristle brush, brush on the pie after it’s been cooking for 15 minutes.. and then again 5 minutes before it’s done. The second time you bush this on.. sprinkle the sugar over the pie.
In a preheated oven (350 F) place the pie in the center of the oven. In about 15 minutes the pie will start to “perk” or “bubble” It’s when the kitchen fills up with that wonderful smell of pie cooking!! Now.. for McIntosh apples it’s 10 to 15 minutes more.. I stick a fork through the vent hole in the pie crust and push against the apple pieces.. If the fork pushes the apple away.. it’s not done.. but if the fork slides into the piece, doesn’t push it away and the piece is holding it shape still.. then it’s done. Take the pie out and let cool on a cooling rack.. Good luck and may the force be with you!! … Nicholas