Overheard during The Dessert Phase of Thanksgiving dinner:

“Mmmmm.”

“I thought your favorite pie was cherry pie!”

“Not since I tried this apple pie!”

Guess that recipe needs to make it onto the ol’ blog, then:

Little House Apple Pie

1 recipe 2-crust pie crust, unbaked
6 1/2 cups thinly sliced, peeled tart baking apples such as Granny Smith (about 28 oz. after peeling and coring)
3/4 cup apple juice or cider
1/8 cup cornstarch
1/4 cup white sugar
1/2 cup brown sugar
1/2 to 1 tsp. cinnamon (your preference)
dash each ground nutmeg and cloves
scant 1/2 tsp. salt
1 tsp. lemon juice
butter

In a small saucepan, combine cornstarch, sugars, cinnamon, cloves, nutmeg, and salt. Stir in the apple juice and cook over medium heat, stirring frequently in the beginning and constantly once it begins to thicken and boil, until the sugar is dissolved and the mixture has formed a nice syrup. Remove from heat. Add the lemon juice. Cool somewhat.

Meanwhile, peel and slice the apples and make the crust.

Place the apples in the bottom crust.

Pour the syrup over them evenly.

Dot with butter (1-2 T.–optional)

Cover with the top crust. Seal the crusts together. Brush top with a little milk and sprinkle with a bit of sugar. Slit crust to vent. Bake at 350 degrees for 30-40 minutes or until the filling is bubbly and the crust is golden brown.

What’s your family’s favorite pie?