"Can I just have the whole, fresh, hot, apple pie in the display and a fork please? NO, I don't want it cut for pieces. Oh, and I'll also have a glass of ice cold milk." Yip, that's my kind of diner dinner!
Hi Everybody, 
The water and sugar in this recipe will create a crusty glaze over the top, and the flavor is exceptionally fine.
Delicious Open-Faced Apple Pie
Ingredients:::
7 Medium Apples of your favorite baking variety (pared and sliced) (((My wife uses Gala, but I prefer Blushing Golden)))
3/4 Cup sugar
2 Tablespoons Butter
1/3 Cup Flour
1/4 Cup Water (do NOT use less)
1 Tablespoon Lemon Juice
Pastry (bottom only) for 9" pie
Procedure:::
1. Mix butter, sugar and flour together thoroughly.
2. Sprinkle half of this mixture in the bottom of an unbaked pastry shell.
3. Place apple slices in the pastry shell.
4. Cover with the remainder of the mixture from step no. 2.
5. Mix water and lemon juice together and pour over apples.
6. Sprinkle with cinnamon.
7. Bake at 425 deg. for 15 minutes, and then reduce the temperature to 375 deg. for 35 minutes more.
8. May be served with Cool Whip, Ice Cream, Dream Whip, or eaten plain.
Pease note::::::: Allow liquid to cool and "set" before cutting.
Hmmmmmmmm, now that I don't know, since the apples have not yet been cooked. We know what happens to thawed-out raw apples, they turn brown quickly.
At our house, this pie is usually gone within the first half hour after it is cool enough to cut. 
To remedy that we tried making two or three, but that didn't work either. They also got eaten. 
Here's a thought::::::::
We do know that we can make sliced apples for filling and blanch and freeze them. Then when we need them, we simply thaw them out and add to our ingredients. My wife knows someone that does this. The other ingredients could be made ahead of time and frozen, as there is nothing freeze-critical about any of them.
When I was growing up at home my mother always canned apple slices for pies, dumplings, and other desserts. That could also be done in this case.
Also, as a side note::::
We always keep extra pie shells in the freezer at all times. 
Well, only one way to find out! Just do it! LOL!
When I have an abundance of apples, of which we sometimes have around here, I mix up my apple pie filling and place enough for 1 pie each in zip lock freezer bags and freeze them for later use. Seems to work pretty good that way and because everything is mixed up I don't have the apples turning brown.
Does anyone here enjoy the wet-bottom type of pies??? Here in Lancaster County, PA, we have five flavors that I know of::: Shoofly (a Lancaster County staple, and no meal should be without it.
), Montgomery (lemon flavor), Oatmeal, Chocolate (this one is absolutely to die for, it is soooooooooooo gooooooooood ), and Vanilla.My absolute favorite is Montogomery, and would be happy to provide the recipe if anyone is interested.
Oh my goodness, I love Shoofly Pie..I haven't had one of those in quite a few years. The last one I bought was from a company called Dutch Haven in Ronks (?) PA...it was to die for...don't even know if they are still around!!
For many years they have been making shoofly pies by the truckload.
http://dutchhaven.com/
...and they are still down there on Lincoln Highway East (((about twenty minutes from where I live))).
No question about it, they make good pies, but I think my wife's are better.
I'll be most happy to do that, as soon as I find it 
(((I thought I had it, but can't seem to locate it)))
I can easily tell you how it's made though. In the event that I can't find it at all, at least we can still do it.
Since it's a wet-bottom pie, it needs to be constructed in two parts. It goes without saying that for best taste results, both parts must be made from scratch. Don't give in to the temptation to use store bought sauces, mixes or anything. (((( Not that anyone on this board would, I'm just thinking out loud. ))))
Top part:::
This part will be about one inch thick and can be your very favorite, and fudgiest, brownie recipe.
Bottom part:::
This is the syrupy part and has the consistency of a blend between chocolate syrup and hot fudge sauce. As with the top part, make it the very richest and fudgiest that you can muster.
((((Quite often we use all hot fudge sauce, and serve the pie hot with French Vanilla ice cream. ))))
Procedure:::
We always use a two-inch deep rectangular glass baking-dish for this recipe.
1. Pour one half to three quarters of an inch of syrupy bottom part into the glass baking dish.
2. Set the ( completely baked) "Brownie-like" top part onto the syrupy bottom.
That is all there is to it, and it's ready to serve.
For best results, resist the urge to use Hershey's Chocolate. Their stuff just is not high quality, and your products simply will not taste as good as they can be made to taste.
Much better choices in chocolate baking stock would be:::
Ghiradelli's
http://www.ghirardelli.com/products_bake.html
Wilbur's
http://www.wilburchocolate.com/docs/applications/product_listings/product_listings.html
Guittard's,
http://www.guittard.com/
...or equivalent.
Wow! I posted and havn't been back for a couple of days and see that you all love pie as much as me! Cool!
I'm tellin' you...I LOVE this cookbook! I've been taking it in the car and reading it like a real book everywhere we go!
It tells you soooooo much about every kind of apple and every recipe you can think of! There are sooo many kinds!!! It also gives many quotes from people throughout history, the history of pie, tips, and more. Not as many pictures as I'd like to see, but I don't care! It's called "Apple Pie Perfect" Worth every penny!http://www.harvardcommonpress.com/Cooking/generalcooking.html
I am really, for sure going to do the pie buffet! I am not sure exactly when....but, You're all invited! BYOF! (bring your own fork)
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