This is the filling for the pie I served last Thanksgiving.

I always combine two types of applies. I use one apple from a known-to-turn into mush variety. The remainder of the applies are granny smiths. I use these because they are tart and stay firm when cooked.

If you prefer sweeter apples of mushier applies that’s fine– just use a different variety of apple.

Fill your pie

• Line a 9″ pie plate with pie dough.
• Preheat oven to 450F.



• Combine 1/2 c white sugar, 1/8 t salt, 1 T cornstarch, 1/4 t cinnamon, 1/8 t nutmeg in a small bowl. Set aside. (Note: If you like sweet pie, add more sugar. The Joy of Cooking suggests 1/2C to 2/3 C of sugar.)
• Melt 2 T butter; set aside.
• Squeeze 1/2 to 1 whole large lemon into a large bowl. Add 1 t vanilla and 1/2 t lemon rind to the bowl.
• Pare 1 red delicious apple then cut into small cubes place in the large bowl. Toss to cover with juice so the apples don’t brown as you pare the other apples.
• Pare then slice 5-6 medium sized granny smith apples add to large bowl and toss. (You should end up with about 5-6 cups of apples.)
• Sprinkle the cornstarch/sugar mixture and toss the apples to cover.
• If the applies look dry, Granny smiths tend to be dry, so add 1-2T water or cream. Place apples in lined pie dish. Sprinkle the melted butter over and toss the apples to coat.
• Cover pie with top crust or lattice. Place in 450F oven. After 10 minutes, turn heat down to 350F. Bake until lightly brown– 30-45 minutes. Remove pie from oven and place on a pie rack to cool.

You can serve this with ice cream. Jim made whipped cream, which is less work and not as cold!