I prefer the crumble crust for my apple pies – made with McIntosh or Cortland apples, not too much sugar but by Og don’t skimp on the cinnamon! Ahhhhh… pie-making… Slicing the apples just right, not too thick, not too thin, mixing them with the sugar and cinnamon, filling the bottom crust, piling 'em high, HIGH into a peak (and don’t forget the little dip just inside the crimped edge of the crust to catch the juices), then carefully packing the crumble mix all over the peak, getting it nice and even and firm so when the apples cook down in the oven they’ll settle to a nice even pie top with the thickest crumble crust in the middle .
For pie, yes. For applesauce, hell no. Leave the skins on while you simmer 'em down, don’t bother adding water, and smush it all through a food mill – it removes the skins while it’s smoothing out the applesauce.
Use McIntosh or Cortland apples, or Macoun for that matter, and you won’t need sugar, just a powdering of cinnamon.
How the hell did we get here from gum-chewing? :dubious:
