Thanks to You , "Roesener" , for posting this wonderful recipe !
I like the "down to earth" , straight forward recipe & directions/ingredients . My 1st time making , ( will be doing this one again & again) , I mixed Golden & Red Delicious apples & added about 1/4-1/3 mixed berries ( with confectioner's sugar & agave to balance their tartness ) and by "filling" time had mixed in about another 1/2 again of the sugar/cinnamon mixture . On choice of apples , I take into consideration the what's in season , personal pref's of sweet vs. tart , etc.,etc.
I also added 1/4-1/2 tsp of vanilla flavoring , ( mine was some special So. Pacific Island Brand - exceptionally good
stuff ), some 3-4 tbsp of real Vermont maple syrup & I was
more generous with the Lemon juice using a whole med. to lge. one - to help keep the apples from discoloring for longer since I'm took quite some time with the crust prep. & while on that subject ; I cut in 7 slits about 4" long each in the top crust before baking,( I perhaps was over influenced by the "posted photo " by: pamcastle , which is a good shot & a great looking homemade crust) - next time I'll cut only 4-6 & make em' shorter , say 2-3" . My 1st didn't "dry out" BUT could've kept more of the syrupy juices that it had when I first put it in the oven. I plan to upload a photo of mine asap .
This was absolutely delicious! I made this for my husband's birthday since he loves pie better than cake! This was my first time ever making a pie but everything turned out perfect. However, this took me an unbelieveable amount of time! I was exhausted. There must be some better way to get cored and peeled apples! I'd like to eat it again but not sure if I'd make it again as it was to labor intensive and time consuming. The start-to-finsh time I marked includes homemade pie crust which wasn't as hard as I'd thought it would be. Good job to those who make apple pies regularly! :-)