There are thousands of apple pie recipes. My Classic Apple Pie recipe (from my book Apple of Your Pie) is a favorite of many of my customers. Days before Thanksgiving, I receive emails for this recipe along with baking questions. The recipe is simple. You may alter the quanity of sugar and cinnamon to your taste.
Eileen's Classic Apple Pie Filling Recipe and Directions
7-8 medium to large apples 1/2 teaspoon cinnamon 1/3 cup flour 1/2 cup sugar
Begin by washing the apples. The best way to insure that the apples are clean of sprays and germs is to wash with a mixture of vinegar and water.
The quickest way to peel apples is with a mechanical apple peeler. It is certainly a lot more fun than peeling with a vegetable peeler or knife, and it is a way to get the family involved in making the pie. If you do not own a mechanical peeler, you may purchase it from Apple of Your Pie.
Core and slice the peeled apples. An apple corer/divider (show at left) quickly does the job. Cutting a thin slice off the bottom of the apple before using this tool will help the apples fall apart with ease. Place the corer/divider over the center of the apple and push down hard. The eight slices easily fall apart.
Using a knife, cut the eight slices to the size or shape you prefer for your pie. If the apples are soft, they are best cut large as small pieces will quickly over cook in the oven. On the other hand, if the apples are extremely firm, cutting them small will help them cook better. I usually cut the apples to bite size - about 3 chunks per slice. You may cut them in slices or chunks.
Place the apples in a medium or large mixing bowl. In a small bowl, stir together 1/2 cup of sugar, 1 tablespoon of flour, and 1/2 tsp cinnamon. Sprinkle this mixture over the apples and toss until they are well coated. Set the apples aside while you roll out the crust to assemble the pie.
