Hey guys...y'all probably don't wanna use a deep dish crust...It didn't work so well for me...and you can put tin foil around the crust so it won't burn

Now that it's getting colder, it's the season for pie. And when I think of Jonathan apples that means one thing, apple pie. I'm not very good at using normal flaky pastry and the apples get soggy, so I always bake the apples first and make the pie like this.If the pastry becomes too soft while carrying out these steps then please continue doing them while chilling the pastry in the fridge. The amount of apples you will need will change according to the size of the pie and apples. This pie isn't so sweet, so please adjust the sugar amount to make it sweeter if you wish. Recipe by Yukiline

Too full for "dessert" so we made a liquid apple pie

Inspired by my grandmother's recipe, this pie is utterly perfect. Works best with a tart, firm apple.

Yummy Yummy Apple pie

Don't forget to review!

This recipe is prepared in a spring pan. I prefer using margarine to make it dairy free and usually use 2 Granny Smith apples and a couple of red apples.

This pastry is simpler to make than puff pastry and contains less butter so doesn't taste too buttery. Without the need to fold the dough, this recipe is finished very easy.When kneading the pastry, use chilled butter and cold water, and knead it carefully so that you don't activate the gluten. If it becomes glutinous then the pie crust will become hard and the pie will lose some of its flavor. The skin on Jonathan apples will retain its lovely red color even when boiled, so if you leave some skin on it will make the pie look even better. If you don't have any Jonathan apples then add some lemon juice to the apples when boiling. I have specified 500 g apples in the ingredients list but you could probably fit in up to 1 kg. Recipe by Nanami

:-)