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Apple Pie Wonder

Apple Pie Wonder RecipeBy Mike Thayer

Here's a recipe inspired by my longest term relationship outside of marriage, two plus years.  I was a senior in high school, she was a sophomore attending a different high school across town.  We met in Junior Achievement.  She won me over with her penetrating green eyes, blonde hair and a gorgeous smile.   I never gave her a pet name (that would come later in relationships), but let me tell you Kathy was as Apple Pie, Girl Next Door, All American Girl as a girl could be.  I completely blew this one, being young, dumb and full of...   I violated Mike's Relationship Rules, The Other Rule #1.  I did her wrong and I've always wondered where this relationship would have gone had I not screwed up.

Apple Pie Wonder


  • 1 box of refrigerated Pillsbury or store brand pie crusts (2 count box), softened as directed on the box.
  • 6 cups of thinly sliced, peeled apples.  (I like to use a mix, Braeburn, Honeycrisp, Golden Delicious and/or Jonagold)
  • 3/4 cup sugar
  • 2 Tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon cardamom
  • The juice from half a lime (poke a whole lime with a knife and microwave for 30 seconds for prime juiciness, then half it and juice, go for at least a Tablespoon)


Preheat oven to 425 degrees.  Place 1 pie crust in ungreased 9-inch glass pie plate.  Press firmly against sides and the bottom.  In a large bowl, gently mix/fold all the remaining ingredients, ensuring to get good coverage of everything in the mix.  Pour into the crust-lined pie plate.  Top with the second crust, wrapping the excess top crust under the bottom crust edge.  Press the edges together to seal, doing those cute little curvy things (that means "Flute" the edges for those of you who live in Valley Center) as you go around the rim.  Cut slits in the top crust in several places to vent the steam while baking.  Bake 40 to 45 minutes or until apples are tender and crust is golden, brown and delicious.  Cover the edge of crust with foil strips after the first 15 to 20 minutes or so of baking to prevent excessive browning.  Brush the top crust with melted butter and dust with cinnamon/sugar (1 part cinnamon, 4 parts sugar).  Cool for at least 2 hours before serving, this allows the filling to set up. 

I love this recipe because I hate making my own crust and using the store bought stuff is a HUGE time saver and quite tasty.


$pend Wisely My Friends...


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