I didn't take pictures this time, but I thought I'd share the recipe, since the pie turned out so good. Maybe I'll get a pic of one of the leftover little bits of the pie later one. We'll see.
Anway, this is about the easiest recipe you could get. But, I changed it a bit, and it turned out better than I expected.
Apple PieOne thing I noticed this time, is that the brown sugar seems to help the juices thicken easier. You may not even need to boil the juices separately, but I did it automatically this time, and it still turned out really good. I also don't actually measure my spices, so measurements are approximate. You can adjust according to your family's tastes.
3 lbs. Golden Delicious apples (about 6-8 medium, I usually shoot for 8)
3 Tbs. Butter
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon apple pie spice
1/2 to 1 teaspoon Vietnamese Cinnamon
1/8 teaspoon salt
In a large skillet with high sides, melt the butter over high heat until sizzling and fragrant. Add the apples and toss with the butter to coat. Turn the heat down to medium and cover, cooking 5-7 minutes or until softened but still slightly crunchy on the inside. Add the sugar, spice, cinnamon and salt, and cook over high heat until the juices are thick and syrupy, about 3 minutes. (**I personally have never really been able to get it thick at this step, so here are my instructions) Remove the apples with a slotted spoon, and cool on a cookie sheet. Continue boiling the syrup for another minute or so, until it starts to thicken, and turn off the heat.
Preheat your oven to 425 degrees F. and place your baking rack in the bottom third of the oven.
Prepare your pie crust. If you are using the refrigerated kind, lay it out on a piece of waxed paper, and roll it out so that it is a little more rounded, and a lot thinner. This will allow for a crisper crust that won't get as soggy. Place it in the bottom of your pie plate and fit it in there good. Leave the edges overhanging for now. Place your cooled pie filling into the bottom crust. Roll out the top crust the same as you did for your bottom crust, making it nice and thin (though not too thin to handle. If you wish to use a mini cookie cutter to cut out pretty little shapes, now is the time to do it. Transfer to the top of the pie, and crimp or flute or do as you wish. You might want to brush the bottom crust with a little cold water, but that's not ever something I seem to be able to remember. Sprinkle the top with cinnamon sugar. If you didn't use the cookie cutter to make cutouts, make some steam vents now.
Now, you are ready to bake. Bake for 40 to 50 minutes, or until the crust is richly browned and the filling is bubbly. As insurance, you may want to put a tinfoil lined baking sheet on the rack under the pie in case anything drips. When you are done baking, allow the pie to cool for 3 to 4 hours, or as long as you can stand waiting. Serve it with vanilla ice cream.