Apple pie is a favorite at our house. Great in the fall and very traditional. Best served with vanilla bean ice cream. Apple pie has always been my daughter’s favorite dessert. She has even requested it for her birthday instead of a cake. I have to say I don’t disagree with her! Check out my homemade Perfect Pie Crust.
What you need
9 inch double crust pie dough
Granny Smith apples
Sugar
Flour
Cinnamon
Nutmeg
Butter
Milk
How to make the most delicious Apple Pie
Preheat the oven to 375 degrees.
Peel and slice the apples into a large mixing bowl. Combine the sugar, flour, cinnamon and nutmeg. Sprinkle the sugar mixture over the sliced apples and toss to coat each apple slice.
Pour the mixture into the a 9 inch pie pan covered with pie dough, making sure you don’t have any apples sticking straight up. Dice the butter and evenly place the pieces , if all over the top of the apples.
Cover with the second circle of pie dough. Trim the edges to a half inch using kitchen scissors or gently tear away the excess dough. Keep the dough to decorate the top of the pie. Tuck the edge of the pie dough under itself and crimp. I use a flour coated fork.
Roll out the extra pie dough and cut out an apple and two leaves, if you choose. Place them on the center of the pie. Cut a pattern of slits into the top of the pie dough.
Brush very lightly with milk and sprinkle heavily with sugar. This will make a beautiful crackly crust.
Bake in a 375 degree oven for 25 minutes. Put foil or a pie crust shield over the edges of the crust to keep the crust from over browning. Bake for an additional 25 minutes. I know the pan will be hot to cover the crust mid-way through baking. But I have found that covering it for the first half of baking causes the crust to stick. It won’t stick once it has partially baked. Investing a few dollars in a pie crust shield will make this easier.
Let cool for 20 minutes before cutting so that the filling will set. If you cut it too soon, the filling could run.
Apple Pie
Ingredients
- 9 inch double crust pie dough
- 6 cups sliced Granny Smith apples (about 5)
- 1 cup sugar plus more for sprinkling
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons butter
Directions
- Step 1 Peel and slice the apples into a large mixing bowl. Combine the sugar, flour, cinnamon and nutmeg. Sprinkle the sugar mixture over the sliced apples and toss to coat each apple slice.
- Step 2 Pour the mixture into the a 9 inch pie pan covered with pie dough, making sure you don’t have any apples sticking straight up. Dice the butter and evenly place them all over the top of the apples.
- Step 3 Cover with the second circle of pie dough. Trim the edges to a half inch using kitchen scissors or gently tear away the excess dough. Keep the dough to decorate the top of the pie. Tuck the edge of the pie dough under itself and crimp. I use a flour coated fork.
- Step 4 Roll out the extra pie dough and cut out an apple and two leaves. Place them on the center of the pie. Cut a pattern of slits into the top of the pie dough.
- Step 5 Brush very lightly with milk and sprinkle heavily with sugar. This will make a beautiful crackly crust.
- Step 6 Bake in a 375 degree oven for 25 minutes. Put foil or a pie crust shield over the edges of the crust to keep the crust from over browning. Bake for an additional 25 minutes. The pie will be hot, but covering the edge of the crust for the first half of baking causes the crust to stick. It won’t stick once it has partially baked.
- Step 7 Let cool for 20 minutes before cutting so that the filling will set. If you cut it too soon, the filling could run.
