Prep 30 mins
Cook 45 mins
Dense, fresh apple pie. Consistently wonderful. I use mostly granny smith apples because I love the tart apple flavor.
- 1 pastry for double-crust pie
- 2⁄3-3⁄4 cup sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon grated lemon peel
- 1 -2 teaspoon lemon juice
- 6 -7 cups thinly sliced peeled and cored cooking apples (2 pounds)
- 1 tablespoon butter or 1 tablespoon margarine
- Prepare pastry. Roll out half of pastry and line 9-inch pie plate.
- In small bowl, combine sugar (amount depends on tartness of apples) and next 5 ingredients.
- Place half of thinly sliced apples in piecrust; sprinkle with half of sugar mixture. Top with rest of apples, then rest of sugar mixture.(I like to overlap the slices in a circular pattern).
- Dot the filling with butter. Preheat oven to 425 degrees F.
- Roll out remaining paastry for top crust and decorate as desired. Be sure to cut vents in crust at a minimum. Fold pastry overhang under then bring up over pie plate rim. Pinch to form a high edge then make your choice of decorative edge.
- For a golden glaze bush the top crust (but not the edge) lightly with some milk. Bake pie for 40 to 50 minutes or until crust is golden.