"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Pie, David's Favorite Recipe

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This recipe for Apple Pie, David's Favorite, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, July 10, 2009


1 Double Pastry Crust 9-10 inch Prepared
6 Granny Smith Apples, Peeled and Sliced, (up to 8 Apples)

2 Tablespoons Cornstarch
2 Teaspoons Cinnamon
1/2 Teaspoon Salt
6 Tablespoons Sugar
6 Tablespoons Melted Butter
2/3 Cup Light Corn Syrup
1 Teaspoon Vanilla
1 Tablespoon Lemon Juice

3/4 Cup Brown Sugar
3 Tablespoons Flour
6 Tablespoons Light Corn Syrup
4 Tablespoons Softened Butter
1/4 Cup Walnut Halves

Preheat oven to 425. Place bottom crust in large deep- dish pie pan. Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits for steam. Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't over cook, or the nuts could burn.
Remove from oven and let cool completely before cutting.

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