Apple Pie Recipe, & a Question
For about 20 years, Scott & I lived in Kansas City, Missouri. Apple trees are plentiful there, & it became a family tradition to go apple picking every year in late September, then bake pies all through October, until it was time for pumpkins. I learned to make fruit pies from a woman of an earlier generation, using white sugar, white flour, & corn starch. I have made it a bit healthier & gluten-free; but, essentially, it’s the same recipe she taught me.
I’ll post this in 2 parts– gluten-free crust tomorrow. So, start with a mess of fresh apples. It’ll take more than you think, so get your pie pan & estimate whether you think you have enough apples by eyeballing, then add a few more. It takes about 12-16 apple to fill mine.
Wash your apples, then cut them the way you want them to be in your pie. I like “bite-sized” pieces; some folks like slices. I never peal the apples, as I like the skin & it’s full of nutritious goodies. (This recipe will also work with pears, berries, peaches, or a mixture of fruit.)
Now, put your apple pieces is a bowl, & take about a cup of organic sugar, & pour the sugar over the apples. Now, leave it alone! (Do not stir.)
Cover with a lid or foil, & I’ll tell you what else to do tomorrow. Set your bowl in a cool place, like the fridge if you will be waiting more than 2 hours to make this pie; otherwise, you can just leave it on your counter.
Here is my question: Can someone please share with me how I can make this pie using an alternative natural sweetener? I make pie so infrequently, I’m always afraid to experiment & spoil our tradition. But I’d try it with a good recommendation from you!