• 4-6 large apples (I like granny smith)
  • ½ cup packed brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • ½ cup water
  • A double pie crust
  • 1 teaspoon melted butter
  • 1 teaspoon sugar
  • ½ teaspoon cinnamon

What to make for fall and baseball season? Apple pie of course!
Tales of the Dinner Belle
By Brenda Stanley
Fall is the season for baseball and apple pie. This is one of my family’s favorites and it is so easy to make. I love the sweet and tangy flavor of the apples smothered in a brown sugar and buttery sauce. I will often use the pre-made pie crust that you roll out and place in the dish, just to make things even simpler. And when I have an overflow of apples from my trees, I will often make an extra-large batch of this filling and then can it for when I really want to save time. It works great in my Belle’s Caramel Apple Cake too! As always, check out my recipes on my website and tell me what you think. I love hearing about your cooking adventures.
Belle’s Apple Pie
4-6 large apples (I like granny smith)
½ cup packed brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons butter
½ cup water
A double pie crust
1 teaspoon melted butter
1 teaspoon sugar
½ teaspoon cinnamon
Peel, core and slice the apples. Place them into a large bowl. Combine the brown sugar, cinnamon, nutmeg, and cornstarch. Pour over the apples and toss to coat. In a large saucepan, melt the butter. Add the apples and water and cook and stir over medium heat for about 5 minutes. Place the pie crust into the pie dish. Pour apple mixture into dish. Top with the remaining pie crust and crimp the edges to seal. Pierce the top crust with a sharp knife to allow the pie to vent. Brush top crust with melted butter and sprinkle with the sugar and cinnamon. Bake covered with foil in a 425 degree oven for 30 minutes. Remove foil and cook another 15 minutes. Cool before serving. Top with ice cream or whipped cream if desired.