#3: Apple Pie

So this week I opted for the good ol' apple pie.

My brain started spinning as it considered the apples and the spices.  Do I go with the standard tart apple?  Or maybe try a different variety?  On New Year's Eve my [Irish] sister-in-law made an apple pie that was seasoned with cloves and not the traditional cinnamon, which made me think I should change it up when it comes to spices.

In the end, though, I decided to go the traditional route...at least for my first apple pie.

With that in mind, I looked to my trusty "The Old-Fashioned Cookbook" by Jan McBride Carlton.

With my first pass at this pie, I followed the recipe to a tee, using tart Granny Smith apples.  I took that pie to work and it was devoured within minutes.

Of course that morning, my husband woke up, craving a slice of apple pie, only to find it was gone.  :o(

So, even though the first pie came out perfect, I needed to make another one to keep my marriage intact.  :o)

On the second pass, the only thing I changed was the apples used -- a mix of Granny Smith and Fuji apples.  Plus, instead of using plain sugar on top of the crust I used the left over spiced sugar instead.  YUM!