Thanksgiving means pie. This apple pie fits right in with the required pumpkin and pecan pies. Using brown sugar instead of white makes the filling rich, dark and caramely.
The recipe comes from a small cookbook my Aunt Gerry put together years ago. I bet if she’d had computers and internet, she would have had a food blog!
- 1 cup brown sugar (I used dark brown sugar)
- 1 1/2 tsp. cinnamon
- 2 Tbs. flour
- 6 cups sliced, peeled apples (about 9 small apples)
- 1/2 stick butter (1/4 cup)
- 2 unbaked pie shells (recipe for homemade pie crust is here)
Stir the brown sugar, cinnamon and flour together in a bowl. Sprinkle over the apples and stir to coat the well.
Place one crust in the bottom of the pie plate. Pile the apples in the crust. Slice the butter in thin pats and place on top of the apples. Top with the second crust, crimping the edges to seal.
Bake at 425 degrees for 50-60 minutes. I always place my fruit pies on a cookie sheet to bake. They have a tendency to run over in the oven and the cookie sheet is much easier to clean than the bottom of the oven.