There are actually several secrets that really are no-brainers when making this classic pie.
First, I use several different types of apples - tart (granny smith) and sweet (braeburn and honey crisp), but you can use whatever combination is currently being picked in your local orchard for the best flavor and texture.
Second, vodka in the pie crust. Hands down, makes the biggest difference and the flakiest, most tender crust you ever had!
Finally, I cook the apple slices and spices BEFORE I put them in the pie shell - just until they are tender, and then let them rest. It really helps keep your pie from "juicing up" too much when you bake it, and you can have that "mile-high" pie that you always dreamed of!
This is perfect all by itself, or topped with vanilla bean or butter pecan ice cream, and drizzled with just a little sweet caramel. It is so good that it should be illegal!
We'll be lighting the candles tonight in your honor Daddy!