Friday is PIE DAY!

Fall has definitely arrived, and I couldn't resist the siren call of apple pie any longer. This bag caught my eye at the farmers' market, and I especially love that he used the word "utility".

For many years, Granny Smith apples were my choice for pies, and still often are. More frequently, I am experimenting with different varieties. Having this random mix seemed very appealing in a devil may care way to me today.

Classic, no frills apple pie is by far my favorite. I'm a no fuss kind of girl. However, I do like adding subtle taste enhancements as a way of shaking things up a bit. My desire today was for an 'in your face, no doubt it's fall, rich with autumnal flavor' apple pie.

Here is the result. On the surface, a basic deep dish apple pie. Under the covers? Hints of honey, bourbon and spice to really knock your socks off.

To prepare apples for pie, I generally just peel and slice away (usually with a dull paring knife) down to the core to get random pieces of apple. I like the way these cook down, but also leave nice chunks of apple throughout the pie.

Autumn Apple Pie

double 9" pie crust
6 1/2 to 7 cups (yes, you read that correctly) peeled and chopped apple
2 T honey
1 1/2 cups sugar
2 T bourbon
3 T flour
1/2 t spice (I used an apple pie spice mix...cinnamon, nutmeg, mace and cloves, but use whatever is your favorite combination!)
2 T butter

-stir apples and honey together
-spoon apple pieces into prepared pie crust
-pour sugar onto apples

-slowly pour bourbon on top of the sugar, so that the sugar soaks up the liquid
-sprinkle top with flour
-dot top with pieces of the butter

-top with crust, crimp and vent
-bake at 400 degrees for 1 hour and 15 minutes
(you will probably need to cover the top with foil after about 45 minutes to prevent excessive browning)

S just took a bite and said "Honest to god, that is the best apple pie I have ever had!"