Homemade fresh-out-of-the-oven apple pie ala mode. Pretty hard to beat. When I got a letter this week from Sun City resident Eva Meeks, it included a recipe for an award-winning apple pie that she had clipped from a magazine a few years ago. Here’s part of Eva’s letter:
“During the 4th of July holiday I hosted a pot luck for my family and decided to bake my favorite apple pie. I’ve been making it for several years now, and it’s always a big hit. Apparently this pie won some blue ribbons at state and county fairs. All I know is it wins hearts every time I make it for friends and family. It has a surprise filling that really adds a nice flavor. I thought you’d like to try it.”
Well, Eva, you thought right! I wasted no time peeling the Granny Smith apples and mixing up the “surprise” filling. I’m so happy Eva “blind bakes” (also known as pre-baking) her bottom crust. I’ve always done that as well because the bottom shell stays somewhat crispy after filling and baking. I’m also a fan of cooking my apples just to soften before filling the pie shell. Eva softens her apples in the microwave and then adds the rest of the ingredients. If you’re an apple pie lover, dish this one up with a nice scoop of vanilla ice cream and you’ll be in for a big surprise!
