First a note on apples. The best kind to use for pie are crispy, firm, and slightly tart--like Granny Smith. However, you can use whatever old apples you've got lying around and this recipe will be just fine. Also, apples will settle in baking, so even if your pan looks very full, it'll be smaller when all is said and done.
Second a note on flour. If you'd like to add a teaspoon or so to your sugar/cinnamon mixture, knock yourself out. I didn't and my pie turned out just fine (my pie was, however, in ramekins and perhaps that reduced the flow of juices you'd get in a larger pie). If your apples are juicy or if you just want to, darn it, add some flour to thicken the syrup as the pie cooks.
Third a note on simplicity. This recipe is very basic. If you are feeling funky, don't hesitate to add a bit of nutmeg, cloves (probably 1/4-1/2 tsp), cardamom, pecans, Elmo sprinkles, or whatever floats your boat. Next time, I plan to try it with a decent dose of nutmeg as I personally believe nutmeg is the body scrub of the angels.
1 whole wheat pie crust (2 if you want to top your pie with another)
6-9 medium apples, peeled and chopped--(how many you use depends on how full you want your pie)
1/4-1/3 C sugar
1 T cinnamon
1 tsp flour (optional)
Prepare pie crust. Mix sugar, cinnamon, and flour if using. Add chopped apples and coat with sugar mixture. Pour it all in pie crust. Bake at 375 for 25-30 minutes or until apples are tender.
This recipe concludes our jaunt with apples (for now). It also (for now) concludes our jaunt with things you can eat for breakfast or dessert or both. Coming soon we'll have some recipes that (gasp) can be eaten at different times of the day. I know, you were beginning to wonder if our family ever ate meals besides breakfast. On occasion, my friends, on occasion.
Posted by The Tasty Cheapskate