Prep 20 mins
Cook 45 mins
This secret of this decadent apple pie is brewing the sweet mixture of brown sugar, cinnamon, nutmeg, butter and apples before putting it in the oven. You'll enjoy having this pie in your cooking arsenal.
- 5 cups thinly sliced Granny Smith apples (, about 4 medium)
- 1 cup brown sugar
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1⁄4 cup flour
- 2 tablespoons sugar
- 3⁄4 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1 pastry for a double-crust 9-inch pie
- Combine apples, brown sugar, water and lemon juice in a pot.
- Cover and cook over medium heat about five minutes or until the apples are just tender.
- Mix flour, granulated sugar, nutmeg, cinnamon and salt and stir into apple mixture.
- Cook, stirring constantly until the syrup thickens- about 2 minutes.
- Remove from heat and stir in the vanilla and butter.
- Heat oven to 425 degrees.
- Prepare pastry.
- Turn the apple mixture into the pastry-lined pie pan.
- Cover with top crust with slits in it; seal and flute.
- Cover the top of the pie with a 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking.
- Bake 40-45 minutes or until the crust is golden brown.
I definitely give this recipe five stars. It turned out delicious. I added a splash of orange juice to the mix. It turned out wonderfully. The only thing I might change would be to peel the apples first. It simply never occurred to me. We just got a little more fiber with our pie, I guess.
My 6 year old DD just made this "almost" all by herself. It is really wonderful...made exactly as directed, used fresh gala apples. They were small apples so I used 7 and probably could have added two more. Thanks!!
I made the pie as directed with the exception of cutting the nutmeg in half, adding an extra 1/4 t of cinnamon and 1/4 t cloves-just personal preference. The filling was perfect- not at all runny. I let it get really thick before taking off the stove. Easy recipe-toughest part is actually getting the filling in the pie-really tempting to just get out the ice cream!