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I have lots of to share with you in the future, but among my very favorites is this apple pie, adapted from a recipe given to me several years ago by a friend named Sissy. "Make this," she said to me one day as she handed me a simple piece of white paper. "You won't be sorry." I made it the next day. And my soul praised the state of Washington for the that made the whole thing possible. I’m getting this up late, so rather than cause your eyes to roll into the back of your head by rattling on for twenty minutes about what's IN the pie, what's ON the pie, and why the pie is so dadgum good, let's just make the sucker, shall we?
Do I need to cook apples before putting them in a pie?
Nope! Some recipes will have you par-bake apples before adding them to the pie, but that's not necessary for this one. By the time this pie comes out of the oven, the apples are soft and the pie isn't overly juicy.
What're the best apples to use for caramel apple pie?
Of all the different , I like Granny Smith. There's brown sugar in the crumb topping and who knows how much in the caramel topping, so a tart apple balances the whole thing out. If you ask me, they're one of the because they're firm enough to stay intact when they're baked so your apple pie doesn't turn to mush.
Do you use homemade or store-bought pie crust for caramel apple pie?
That's up to you. I'm not one to deny my love of a store-bought convenience product, but let me tell you: homemade pie crust is truly divine! I use my friend Sylvia's recipe. You could do an , too.