Quite Possibly the Best Apple Pie in the Whole World

is what this apple pie's recipe is titled as. The recipe comes from Janet Dittmer, who is infamous for her pies in northern Indianapolis, IN. Connor and I tried it out on this cold (in the 20's) winter day in North Carolina. Is there anything that makes a home feel warmer or cozier than apple pie baking in the oven? It smells divine.

Recipe

7 c. Granny Smith apples, peeled, cored, and sliced thin

1/2 c white sugar

1/2 c packed brown sugar

1/3 c flour

2 t cinnamon

1 t nutmeg

1/2 t ground coriander

1/2 t finely grated lemon peel

1/2 t lemon extract

1 t vanilla

1 t salt

dash ground cloves

Mix all the above together and put into a 9" pastry-lined pie pan. Combine 1 c flour and 1/2 c packed brown sugar in a medium bowl. Cut in 1/2 c. cold butter until mixture is crumbly. Sprinkle on top of apple mixture. Bake pie at 375 for 15 minutes, turn hear down to 325 and bake for at least 1 hour or until apples are tender. (Cover pie loosely with foil during later part of baking if crust and topping are getting too brown.) We all liked the pie, but I think I prefer the traditional 2 crust apple pie. The topping reminded me of a shortbread cookie flavor and was very rich combined with the pie filling. I know, I know, if I though it was rich, it much be outta sight.