Do enjoy and thanks to Jason 'Jay' Prince for his adaptation of the recipe with his comments--and a shout out to my dear TD for sending this along.
Jay’s Apple Pie
Variation of Joy of Cooking Apple Pie recipe
"I’m too lazy to make a crust by hand, so I just use the pre-made rolled-out crusts. It’s a better pie if you make a real lard crust, but turns out surprisingly well with a store-bought one."
• Position a rack in the lower third of the oven.
• Preheat oven to 425-degrees
• Peel, core and slice about 6-8 medium/large apples.
"I like using 2-3 Macintosh cut up into chunks approximately 1/2” by 1.” Macs turn pretty mush but have such a great flavor that I like them in the pie."
"These keep a good texture in the pie. Fujis and Galas work well, too. I also like a couple of Golden Delicious apples for a little variety in texture."
• Combine the apples in a big mixing bowl with
2/3 cup of sugar
1 tablespoon of honey
3 tablespoons all purpose flour
2 tablespoons of lemon juice
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
• Let everything stand for about 15 minutes to soften the apples so they fit into the crust better. Stir every couple of minutes to keep it all coated.
• Fill the crust and put on 6-8 pats of salted butter before covering with the top crust. Seal the edges and cut several steam vents, then mix together.
2 teaspoons sugar
1/4 teaspoon cinnamon to sprinkle all over the top of the crust.
• Slip a baking sheet under the pie and reduce the temperature to 350-degrees for another 30 minutes.
• Cool the pie on a rack 3-4 hours for the filling to completely thicken properly.
"Enjoy with French Vanilla ice cream and to reheat, put the pie in a 350-degree oven for fifteen minutes"
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