Tuesday, November 29, 2011

Tasty Tuesday ~ Ten Gallon Apple Pie

As seen on THE CHEW:

However, I modified the ingredients according to our tastes.  I don't cook with any alcoholic beverages, I cut the sugar and I added some tapioca because that is my preferred thickening for apple pie.  I cheated on the crust just because I had so much going on that I didn't want to make and roll out my own.  I bought a double pack of deep dish shells.  I used the second shell for the top crust.  It's handy and easy when pressed for time.

I did peel the apples at my husband's request.  Also, as a WONDERFUL TIME SAVER, I sliced the apples in my Cuisinart food processor.  This pie contained a 5 # bag of apples, minus the one my husband ate the day before....  Quick as a wink, I had wonderfully uniform, thinly sliced apples...  I highly recommend this method of slicing apples!

This pie was WONDERFUL and will certainly be the new Thanksgiving tradition in this house.


  1. You know the pictures look wonderful!! I am going to make this for Christmas--or try to anyway!! Really looks great!! Cheers, Jenn.

  2. Now that's a pie! A BIG pie! I'll bet it was delicious! I love the way your food processor sliced the apples so thin...hmmm. (Got me thinking;)

  3. Holy crap!!!! That is quite the amazing pie!!! Drooling and bowing to you the Queen of apple pie!!!

  4. Thank you all for your sweet comments. Do try to make this pie. It is easier than it looks and it will be a hit with your family. The truth is that my husband does not care for sweets. The fact that my husband LOVED this pie speaks to the deliciousness of having more fruit than pastry. Our pie was tart because neither of us want to eat a lot of sugar. Of course, the type of apple you use can also make a difference in how much sugar you want to use. The real key to the tall pie is that the apples are cooked first. Now I wonder why I never thought of that! LOL

    Thank you all for reading and commenting.