Apple

In a charming twist, this recipe brings a pretty red flare to your apple pie and the red hots add a subtle crispness.  The result is stunning!  

Nuts to apple pie!  Yes, adding nuts is just the thing sometimes.  Nuts and butter and brown sugar make this topping a little crunchy, the perfect foil to the soft apples and crisp crust.  A blue ribbon winner.

This is a great pie to make for a crowd. Because you cook it in a 13x9 dish, it makes more than a traditional pie, is easy to cut into many pieces AND it tastes great!

We're lucky in America:  we can get good apples almost year 'round.  October is prime time for apples, so get some and make an American dessert!  Stuffed with apples simmered in cider, oh my, this is one good pie.  Won a blue ribbon in a traditional apple pie contest in 2010.

This is first pie I ever made, the one that got me started on a lifetime of baking pies. It’s simple, delicious and easy! I’ve made it so many times I can make it by heart.

My husband's Grandma, Mambie, had this fabulous pie at a restaurant in Santa Fe, NM. She asked the chef for the recipe and was told "no". This recipe was tucked into her bill. The restaurant is gone now, but the pie remains as our family's favorite apple pie. I have even made it in a huge sheet pan for my Mum's birthday.