The Very Best Homemade Apple Pie, Best Old Fashioned Southern Cooking

[Music]hey yo it’s Tammy put color belly coatsin today we are making a delicioushomemade apple pie and I hope that yougrab you a couple of refrigerated piecrusts because we did thatinside homemade and make this for theholidays you will be pleased[Music]hey y’all it’s Tammy with colored bellycoats today I’m going to make a bigapple pie so I’m going to peel someapples really quick and show you how Islice them up for a par and it’s reallynot that kind of time-consuming ifyou’ve got the right tools to do it withI use my chef’s knife and I chop the topoff straight so that I can lay the appleflat I like to use Golden Delicious theycook up well and they just do a good jobof flavor they have a sweet taste theyhave a tart taste and they have a goodtexture when you are making an a pieokay so the first thing I do is I cutthe tops off of my apples like that Ipeel them so now we’re gonna peel themreal quick and every fall my mama was ina homemakers club our community Collardvalley had a homemakers – club it wascalled the colored Valley homemakersflood so all the local ladies in thevalley got together once a month and inthe fall they would always make a boothfor the fair exhibit and they would alsosell treats and cakes and crafts andquilts and things that they’d madethroughout the year to raise money andmama would always use the front theapples and she would make fried applepies for the fall festivals all right sowe’ve got all those peeled and now whatwe do is we take our slicer and we godown in the center of the Appleand then we take the core out and we dothis for all of our applesyouand you wanted how to hurry when you’remaking an apple pie because if you don’tthey’ll start to turn and I don’t likethe lemon juice in mine so I try to justgo kind of fast so that we don’t have tofool with the lemon juice and once yousliced the core out of them then you’regoing to cut the middle part off and theend if it had any peeling left or anypart of the core and then you’re justgoing to slice your apples in half andthrow them in the ball you’re going touse to toss your apple pie inso just remember that ratio and rememberthey’re big apples not small apples okaynow I am going to use some of myfavorite spices this is an apple piespice from pansies and of course you canuse any kind of pasta pot you want butthis is what we’re going to use and I’mjust gonna sprinkle it in the herb andtoss it really well if you want to knowwhat this has in it it has cinnamonnutmeg mace and clovesokay so we’re going to toss this I’malso going to add just a little bit offlour to ityouso we’re going to talk this together butjust make sure that they’re good andcoded and you get them mixed up in theregood okay we’re gonna sit that to thesidethis is a refrigerated crust and it ispretty large because oh you can flouryour surface before you roll it out ifyou want to I got a really good surfaceto work on to work with so I don’t worryso much about it as something you’llhave to do I’ll roll it up and justlightly flour my surface but you can seeit’s not really to stay on there ornothingCenter when you’re working my pie crustyou don’t want a lot of flour like youcan have with biscuits and stuff youdon’t want much okay so remember thattoo but just barelyyou know put some on it now I’m gonnause this roller just because it’s easyand I’m just gonna roll my crustand I’m actually going to pull it apartbut I’m gonna wait until I get it on thepie and I’m gonna pull off this edge andmaybe make a couple of leaves orsomething out of it okay so of course Idon’t know this pie it’s gonna be sotall to start with I may not be able topull it across so I think I’ll just goahead and put some more all that cut offon my roller your little turkey justpace it back together that stickstogether okay now we’re gonna roll thisup like this come here Betty it don’thave to be perfectlong as it tastes good right and we’regonna put this in our crust and youdon’t want it to be pretty tall if theseare gonna cook down the law okayif you’ve made too many then cook someup on the stove and make some fried piesout of them like I have I’m gonna take alittle bit of butter and melt it in hereand pour over the top of the apples yeahI’m good more in there than I’m gonnause so 1/2 a stick easily will do it andyou can use a part of it as well on topof the crust so I’m gonna pour thislittle butter on themsave just enough for the top of thecrest okay crest I’m gonna try to put itin the middle I’m gonna have to justkind of pull it back together y’all sojust pick it up and try to pull it backtogether but you do want some slits youknow some nice slits in it as wellI’ll pull up the extra just a little bitof the extra and then we’ll try to makeit look good around the edges so I’mjust gonna take my fingers and just kindof pinch the crust in placeyouwhoop-whoop now let’s make a couple ofleaves I’m gonna sit this right here andyou can look at it up close and then I’mjust gonna roll up a little bit of thisand we’re gonna make a couple of littleleaves to go on it so right now whatwe’re gonna do since we got that littlebad spot in our pie turn it around andtake a look see that bad spot I’m gonnamake some leaves and we’re gonna putthem right here and you want to be thinnot thick okayyouhow’s that look I can’t see it upsidedown look okay let’s see yeah I justneed a couple at the bottom then I’mbleep ready me take a look at this sideput that one there and then one here Ithink that’ll do it I’m gonna put somecinnamon sugar I’m like pie[Music]I’m just gonna pour a little batter ontop of it that looks good enough to eatwhat y’all have you okay I’m house readyto get out it’s been here for quite awhile I really do believe it’s ready Idid put a pie crust guard on it becauseit was getting quite brown so we’regonna let this sit and cool down at roomtemperature it’s going to continue tocook just a little bit I don’t want tomess up my crust with these big handthings you can see where we messed upour crust how pretty it looks now andnobody would have even never known thatokay you can tell by looking at ourcrust that it’s just absolutelybeautiful you if you didn’t know anybetter nobody would ever know that Imessed it up at all it looks so prettyjust like it is I won’t put just alittle bit of butter on it and reallylike this cool down at room temperatureand let it continue to cook a little bitas it does and we won’t cut this untilit has cooled all the way down whenwe’re were kidsI’ll just tell y’all a story okay whenwe were kids we didn’t have of coursethese kind of apple trees we just hadthis regular I don’t even know what kindof apples they were but we did have someapple trees we also had crabapple treesin the crabapple trees if you’llremember they would always come this inthe spring that would have a little nestand I’m with it the caterpillars wouldbuild their nests in those and sometimesthe cherry trees and but we always likedthe crab apples when we were kidsbecause they had a little bit of a sourtaste and we had to wait longer for youknow we also like sweet plums whenplenty of wild plums growing and we hadmama did plant us a plum tree as wellbut anyway granny had an apple tree andshe always peeled her apples and shealways took a sheet and she had a tableout back behind the smokehouse and shewould lay the sheets on the table andlay out her apple slices and grannydried her apples every year so she puthim in the freezer she didn’t cook himup she just put him up dried and she sheput him in the freezer and most of thetime she put him in bags and we wouldget those apples out and she would haveapples with dinner just you know cookedon the stove with some spices or shewould make fried apple pies or she wouldmake an apple pie so the they were realversatile and easy to use and thisapples kind of got a brown spot on metake out of it okay so anyway I justremember granny always having her applesout there getting ready you know and ourfavorite was of course the fried applepies