Prep 30 mins
Cook 1 hr
Sometimes simple is better. To my taste buds this applies to apple pie. There is nothing in this pie to overpower or detract from the apples. The best pie apples are ones you probably wouldn't pick to eat out-of-hand. For most people, they're too tart and too hard. Use those for your pies. Prep time does not include making pie crust.
- 6 cups firmly textured tart apples
- 1 tablespoon lemon juice (optional)
- 1 cup sugar
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 1 dash nutmeg
- 2 tablespoons butter
- 2 (9 inch) pie crusts
- Preheat oven to 425°F.
- Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
- Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
- Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
- Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
- If necessary remove foil last 10 minutes to brown edges.
My guest said this is the best apple pie they have ever had. Thanks for a great recipe!
AMAZING! This is the first apple pie I have ever made and it was absolutely delicious. Best apple pie ever. The only thing I changed (which was probably not necessary), was that I put 3/4 cup white sugar and 1/4 cup brown sugar. LOVED IT! Thanks for posting it.
Excellent! I followed the recipe as directed and the results were delicious. Great recipe and I received many compliments from my guests.