Prep 25 mins
Cook 1 hr
Maine has some of the finest apple orchards in the United States. Can you tell that I'm partial to Maine? Even though we do have good apples, many other states have good ones too. So where ever your apples come from, this is a good pie to use them in.
- 3⁄4-1 cup sugar
- 2 tablespoons flour
- 1⁄2-1 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 7 cups sliced peeled apples
- 2 tablespoons butter
- Peel and slice the apples.
- Combine the sugar, flour, cinnamon, nutmeg, and salt.
- Mix lightly through the apples.
- Heap into a pastry-lined 9" pie plate.
- Dot with butter.
- Adjust top crust and flute the edges; cut vents.
- Bake in a 425 degree oven 50-60 minutes or till crust is browned and apples are done.
- NOTE: I put thin strips of aluminum foil around the edges of the pie before I bake it so that the edges don't burn; I take them off the last 10 minutes or so, just to make sure they are browned up.
What a pie! We enjoyed it heated with vanilla ice cream, and cold out of the refrigerator with a nice piece of Vermont Cheddar! This is pie at its finest right here Mimi! I used Macintosh apples, which are sweeter, so I used 3/4 c. but if I was using a tart apple like Granny Smith I would use the 1 cup amount. Thanks Mimi!