Thanks for the good suggestions about apples. I live in the PNW and the selection of apples is distinctly different that varieties found on the east coast.
I typically make a pie by sauteing the sliced apples a bit (you could do this in the oven as well on a sheet pan) to remove water and intensify flavor. After they have cooked a little (but not too much) I add sugar or honey, lemon, cinnamon, a little butter and flour and then deglaze with some calvados, bourbon or even a little white wine.
This was last weeks pie with the usual goldens and granny smiths:
Golden delicious used to be pretty cheap but now I am seeing them for more than $2.00 a pound; premium apples prices... it's time for a change.
I typically make a pie by sauteing the sliced apples a bit (you could do this in the oven as well on a sheet pan) to remove water and intensify flavor. After they have cooked a little (but not too much) I add sugar or honey, lemon, cinnamon, a little butter and flour and then deglaze with some calvados, bourbon or even a little white wine.
This was last weeks pie with the usual goldens and granny smiths:
Golden delicious used to be pretty cheap but now I am seeing them for more than $2.00 a pound; premium apples prices... it's time for a change.