Sep 21, 2015


One of fall's classic pies, best enjoyed with a cup of coffee
If you ever ask me if I want some apple pie, my answer will definitely be no. I'll probably take a look at what's being offered, and politely decline, or even turn up my nose a bit. I don't like apple pie. I never have. Any apple pie except this recipe, that is. This is the apple pie that forever ruined all other apple pies for me. I don't want to sound dramatic, but I wouldn't lie - not about something as important as pie :)

This is my momma's recipe. She's a fantastic cook. This is only one of the many culinary things she does well, but anyone who knows her would probably say this is undoubtedly one of her secret weapons - along with her fried chicken! 

The recipe is shockingly simple. True confessions: served with a hot cup of coffee, this is one of my all-time favorite breakfasts. It's also great as a midday snack. Let's be honest - it's one of my all-time favorite things, really. Good anytime.


6-7 Ganny Smith Apples
1/4 cup butter
1/2 cup raw sugar + 4 tbsp
2 tsp flour
2 tbsp milk
1 tsp cinnamon
6 oz or more sliced almonds (be sure to get sliced, not slivered - sliced almonds still have their skin)
1 tbsp corn starch
Fresh lemon juice
Pie crust

Make and prepare your favorite pie crust for filling.

Peel, core, and thinly slice apples, putting them in a bowl. Try to do this quickly, squeezing a bit of fresh lemon juice on them as you go, to keep them from browning.

Mix 4 tablespoons raw sugar, 1 tablespoon corn starch, and 1-2 tablespoons lemon juice with the apple slices, gently tossing with your hands. Make sure the sugar and cornstarch are spread relatively evenly among the slices.

Once pie crust is ready for filling, arrange apple slices in the crust, making sure there aren't big pockets of air. I usually sprinkle an extra pinch of cinnamon and corn starch over the apples once they're placed in the crust. 

In a skillet, melt the butter, rest of the sugar, flour, milk and cinnamon. Whisk or stir with a silicon spatula. Bring to a soft boil, then add the sliced almonds, mixing until they're completely coated. Let mixture bubble for a minute until it's no longer gritty from the sugar. Be careful not to let it get too thick and sticky - it shouldn't be completely caramelized. While it's warm, pour mixture over apples, and work quickly to arrange it so almonds are touching as close to the edge of the pie crust as possible.*

Bake at 350ยบ for 35-40 minutes. Keep an eye on the pie so that the almond topping doesn't burn. Serve as desired, with a scoop of vanilla ice cream, a cup of coffee, or both.

*Sometimes when I make this recipe, the almond mixture isn't enough to coat the entire pie. In this case, just add a bit more butter, sugar and almonds to the skillet, repeating the process until you feel you have enough topping.