Apple Pie
The perfect sweet apple pie to warm your bones with a side of vanilla ice cream when it's cold out.
Equipment
- 1 9" Pie dish
- 1 Small bowl
- 1 Large bowl
- 1 Aluminum foil
Ingredients
- 1 Cup Sugar White Granulated
- 2 Tbsp All Purpose Flour
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Salt
- 6 1/2 Cup Granny Smith Apples, Sliced Approx. 7 Apples
- 1 Tbsp Lemon Juice
- 1 Unbaked Double Pie Crust
- 2 Tbsp Butter Cut into small bits
Instructions
- Preheat oven to 425℉
- Toss first five ingredients in a small bowl (sugar, flour, cinnamon, nutmeg, salt)
- Peel, core, and slice apples into thin slices
- In a large bowl, pour lemon juice over apple slices and toss to cover evenly
- Press one crust into bottom of pie pan
- Pour apples into pie pan
- Pour dry mix evenly over apples
- Dot with half of the butter
- Add top crust, pressing edges together to seal
- Cut 5 small vents into top crust & dot with the rest of the butter
- Cover the outer edges of the pie crust with aluminum foil
- Bake for 50-60 minutes, or until crust is browned
- Let rest for 1 hour before eating
Notes
- I like to put my apple slices in my pie pan while I'm peeling and slicing so I can make sure I get the right amount. You want the pie pan to be just full, but not overflowing with apple slices. Once you add the crusts and dry filling, it'll give it a nice rounded feeling.
- The lemon juice is what makes your apple slices nice and soft. If you don't mix the lemon juice and apples together well, then you'll get hard chunks.
- You don't have to mix the dry ingredients with the apple slices, just pour it over the top. It'll mix in just right during baking.
- To dot with butter, I like to cut 2 Tbsp from a stick of butter, cut that in half, then in half again, then each of these slices into fours. Those are just the right size dots to place evenly around the inside and the top of the pie.
- To vent the top crust, just take a butter or steak knife and stick the tip into the crust to create about a half inch slice. Do five of these in a star shape around the center to get just the right amount of venting. If you don't vent then the steam from your apples will make the crust swell and burst.
- To cover the edges with foil, I use 3 strips of about 2 inch wide aluminum foil. I fold those in half and then fold it in half again around the edges of the pie pan. You do this to protest those edges of the pie crust from burning.
- The longer the pie sits, the more congealed the filling gets. If you eat it too soon fresh out of the oven, then the filling will be a bit runny or soupy. Still delicious, but you really want to give it time to firm up a bit before serving.
- You can use vegan butter to make this dairy free.
- Some folks like to sprinkle a bit of sugar on the top crust to give it a little extra sweetness and crunch.