Any apple will do, I had Fuji because they were on sale and are a staple apple at our house.
The next batch I am making with Washington Reds, so I'll compare.
When my mom made apple pies, she always made two, one with the reds and one with the granny smiths, I figured the Fuji would be a combo of the two.
Bake for 30 minutes. The pie will puff up while cooking and settle when it cools.
I guess I didn't take a picture of the batter, but it is really thick, similar to a cake when you put it in the pan. Lily asked "Mom- are you making cake?
The hard part is waiting until it cools to eat it, but you HAVE TO! I promise it will be worth the wait. Go put it on a window will and forget about it.
(Because it is easy to forget about pie when your entire house smells like it)
Traditionally Norwegians top this with a goat cheese. Well, we didn't have any lying around, but I could have used yogurt, or what the heck, a big dollop of Whipped Cream.
NOT Cool Whip, you gotta go for the real deal there.