Apple pie...the ubiquitous two crust pie. It is certainly seen all over the place on dessert tables everywhere. But each and every one of these pies, and the ones you can buy in the grocery store all have a problem. I am deathly allergic to cinnamon, and Americans seem to think that if a dish has apples in it, it MUST have cinnamon. I prefer my food not to kill me. But I LOVE apple pie. So, thanks to some lovely cooks in south Oklahoma, I came up with a version that works with my allergy, AND makes all the apple pie lovers in my house happy (including me).
3 Granny Smith apples
1 cup of vanilla sugar**
pie crust for 2 crust pie
1 egg + 2 TBSP water, beaten together (optional)
heavy whipping cream
1. Wash, core, quarter and slice the apples into approximately 1/4" slices. (We leave the peels on, you don't have to.)
2. In a bowl, put the apple slices, and mix with the vanilla sugar. Cover and let sit for at least 2 hours.
3. Put the 1st crust in the bottom of a deep dish pie plate. Gently put the apples in the crust, spreading them around for the best fit.
4. Lay the 2nd crust over the top, crimp the edges of the crusts together.
5. Cut 3 slits in the middle of the pie top, as steam vents. The design is up to you...but these slits are VERY important.
6. Wash the crust with egg wash, if desired.
7. Bake at 350F for 45 minutes to an hour, until the crust is golden brown. Remove from oven. Allow to cool for about 10 minutes.
8. Pour whipping cream through the steam vents. As much or as little as you want. Allow to sit for another 5 minutes. Cut and serve. You don't even need ice cream, unless you want it as a cool counterpoint to the hot pie.
9. Refrigerate, and its still good the next day. Better, sometimes.
**put sugar and 1 - 2 tsp of vanilla in a container with lid. Mix thoroughly, put the lid on, and shake it some. Let it sit for at least 8 hours, preferably overnight.