Traditionally I have always sautéed my apples prior to placing them in my pies. I’m also used to pre-baking my pie crust. When I first read this recipe, I wasn’t sure it would produce great results, but I was intrigued by its lack of ingredients and procedures. What a nice surprise when at first bite I was reminded of how wonderful certain dishes can taste if you just allow the ingredients to speak for themselves, the true art of restraint.
This time of year and well into fall, apples are at their peak. So go ahead and be bold, a good apple pie doesn’t require a whole lot of bells and whistles, let it be what it is, a comforting, warm, sweet and crisp dessert best enjoyed with friends.
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