Ingredients
Scale
- 1/2 – 1 cup of granulated or brown sugar (depending on the apples tartness, see notes)
- 1/4 cup of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- dash of salt
- 6 cups of peeled and thinly sliced apples ~ 6 medium apples
- 2 tablespoons of chilled butter
- 2 teaspoons of water
- 2 teaspoons of sugar
- 2 unbaked pastry pie crusts
Instructions
- Preheat oven to 425 degrees.
- Make two pastry pie crusts, or use two pre-made pie crusts.
- Place one pie crust in the pie plate and trim the overhanging edge. Save the other pie crust for the top of the pie.
- Peel, core and slice the apples until you have 2 packed cups.
- In a large mixing bowl, combine the sugar, flour, cinnamon, nutmeg and salt.
- Then add the apple slices to the sugar and flour mixture. Stir until the apples are evenly coated.
- Pour the apples into the unbaked pie crust.
- Cut up the cold butter and sprinkle the pieces on top of the apples.
- Roll out the second pie crust and cut it into 1/2 inch wide strips with a pastry wheel.
- Place 5-7 strips across the pie going in one direction.
- Then take another 5-7 strips and weave them into the original strips, weaving them in and out.
- Fold the edegs of the pie crust over the edges of the lattice.
- Then use your fingers to pinch the edges of the pice crust to create a pinched-edge rim.
- Brush the top of the crust with water and sprinkle 2 tsp. of sugar on top.
- Cover the outside pinched rim of the pie with a ring of aluminum foil to keep it from burning.
- Bake for 35-40 minutes on 425 degrees.
- Then, remove the foil on the edge and bake another 15 minutes until golden brown and the filling is bubbling.
- The pie is done when the filling is bubbling in the middle.
- Allow the pie to cool for 2 hours before serving at room temperature. Or store for up to 4 days in the fridge. Reheat before serving.
- Especially delicious when served with vanilla ice cream.
Notes
- I believe the best apples in season are Honey Crisp apples. It’s the perfect combination of crisp and sweet with a hint of tartness. Fuji apples are a close second, if you want a sweeter apple. I use half a cup of sugar when using one of these types of apples.
- Use more sugar when using more tart apples, like a Granny Smith apple. I would use 1 cup of sugar when using Granny Smith or Golden Delicious.
- My pie plate is a very deep, 9-inch pie plate, which is helpful when making apple pie. If you use a regular-sized pie plate, the pie filling will be mounded up over the edge.
- It takes a while to peel, core and slice the apples. This apple peeler, corer and slicer makes it so much easier. I love mine for making apple pies!
- Prep Time: 45
- Rest Time: 2 hours
- Cook Time: 55
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pie
- Calories: 303
- Sugar: 13 g
- Sodium: 302 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 18 mg
Keywords: pie, fall recipe, dessert