The Best Apple Pie

This will also become your best apple pie recipe. Just wait till you taste it!

2 unbaked pie crusts
About 6 med-large Granny Smith apples, peeled and chunked
1/2 cup sugar
A pinch (1/8 tsp.) kosher salt
1-1/2 Tbsp. cornstarch or flour
1/4 tsp. ground cinnamon
A pinch (1/8 tsp.) nutmeg
1 tsp. pure vanilla extract
2 Tbsp. unsalted butter, diced
1 Tbsp. milk or half-n-half
1 Tbsp. sugar

Place one of the pie crusts in your pie plate and set aside. Preheat your oven to 425 degrees.

In a medium bowl, combine the apples, 1/2 cup sugar, salt, cornstarch, cinnamon, nutmeg and vanilla – toss to combine and place into the pie crust, dot the 2 Tbsp. butter on top. Place your other crust on top, seal and flute the edges, then make some slits in the top for venting purposes. Brush the milk over the crust top and sprinkle the sugar all over the top.

Place the pie on the a sheet pan for spillage, and bake for 10 minutes, reduce the temperature to 375 degrees and bake for about 45 minutes more, or until golden brown and bubbling through the vents. Cool for about a half an hour before serving.

Applesauce Bread

The Mott’s company sells packets of instant Hot Spiced Cider in a couple different flavors. Someone gave me some packets and so I tossed them into my basic applesauce bread recipe and it worked wonderfully. See for yourself.

1 cup white sugar
1 cup applesauce
1/3 cup oil (NOT olive oil)
2 eggs
3 Tbsp. milk
1/2 tsp. pure vanilla extract
1 cup regular white flour
1 cup whole wheat flour – (or us all regular)
1 tsp. baking soda
1/2 tsp. baking powder
1 packet of Mott’s Hot Spiced Cider (I used Caramel for this)

Preheat your oven to 350 degrees and lightly grease a loaf pan. Place the eggs and milk on the counter while your oven preheats; give it at least 20 minutes.

Using 1 bowl for wet ingredients and 1 bowl for dry: add all the ingredients. Whisk both separately then add the dry to the wet. With a wooden spoon mix just until combined – count to 20 slowly. Then with a spatula, give it a couple of mixes to make sure the dry ingredients are mixed up from the bottom of bowl. Scrape into the loaf pan and place in the oven for 50 – 60 minutes, until a toothpick comes out clean. Cool on rack. Sprinkle with confectioners’ sugar if the mood strikes you. Dig in.