Recipe by sugarpea
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.
- 1419.54 ml firmly textured tart apples
- 14.79 ml lemon juice (optional)
- 236.59 ml sugar
- 29.58 ml flour
- 2.46 ml cinnamon
- 0.25 ml nutmeg
- 29.58 ml butter
- 2 (18 inch) pie crusts
Directions See How It's Made
- 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.