This is the best Apple Pie! I get raves on all my pies. Other than my Blueberry & Apple Pies, my recipe are from the best baker I knew, my Grandma! I used to make my own pie shells but for the last while I use the Deep Dish Frozen "Tenderflake" ones or boxed Robin Hood Mix (this is what I use for top crust for the frozen ones). Still get raves! Enjoy!
BEST APPLE PIE
1 cup sugar
2 tablespoons flour
1/2 to 1 teaspoon cinnamon
dash nutmeg (optional)
6 cups (about 2 pounds)thin sliced cooking apples*
1 tablespoon lemon juice (if apples are not tart)
Pastry for Double Crust Pie
1 tablespoon butter(i use a bit more)
milk
sugar to sprinkle on top (optional)
Preheat oven to 375 degrees F.
In bowl, combine 1 cup sugar, flour, cinnamon and nutmeg. Add sugar mixture to sliced apples. Toss to mix.
Fill pastry shell with apple mixture, evening out the sugar mixture. Dot with butter. Cut 2 slits in top crust; Place atop filling. Seal and flute edge. Brush top of pastry with milk and sprinkle a little sugar over top. To prevent overborwning, cover edge of pie with foil.
Bake in preheated oven at 375 degrees F for 25 minutes. Remove foil and bake for 20-25 minutes more or till crust is golden.
Cool a little and serve warm with a scoop of Vanilla Ice Cream.
*Note: I use Spies or Courtland Apples. I have tried others but these are the best I found. Neither needs the lemon juice.
Adapted from source: Better Homes and Gardens "Pies" Cookbook. |