Prep 20 mins
Cook 50 mins
This is the most amazing apple pie I have ever made and it is super easy! The filling comes out moist and gooey and has the perfect blend of spices. Perfect for a cool Fall evening! (This is a Southern Living recipe)
- 1.5 (637.86 g) package refrigerated pie crusts, divided
- 6 medium granny smith apples, peeled and sliced (about 6 cups)
- 22.18 ml lemon juice
- 177.44 ml firmly packed brown sugar
- 118.29 ml granulated sugar
- 78.07 ml all-purpose flour
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- Unroll and stack 2 pie crusts; gently roll or press together.
- Fit pastry into a 9 inch deep-dish pie plate.
- Toss together apples and lemon juice in a large bowl.
- Combine brown sugar, granulated sugar, and next 3 ingredients; sprinkle over apple mixture and toss to coat.
- Spoon into prepared pie crust.
- Unroll and place remaining pie crust over filling.
- Fold edges under, and crimp; cut slits in top for steam to escape. (I also cover the crimped edges of my crust with foil to prevent burning).
- Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake for 30-35 minutes.
I make this recipe for every big event. My family BEGS me to make it and friends have offered to buy one for me for parties. Little do they know its the easiest recipe to follow. The inside is so warm and gooey and the crust comes out perfect. I like to spring extra sugar on top of the crust for a little more sugar.
I only gave 4 stars, because I believe I improved this recipe. First of all, I didn't see the reason to use 2 pie crusts on the bottom--never have for an apple pie or any other pie. Then I check my B Crocker cookbook, and it seemed like too much sugar. I decided to go with the 3/4 c. they use for apple pies. Then what I had was a 3-lb bag of Grannies, so I went ahead and used the whole bag, and my slices were fairly thin (a lot of work, doing all those smallish apples they put in a 3 lb bag). It was piled really high. Baked for their recommended time of 40 minutes at 425. The crust was the right color and juices were starting to bubble through the seams at the edge. Although I could see thru my slits that the apples on top did not cook up, the crust was ready so I took it out. The result was the best apple pie I ever made. In the bottom and middle the apples were well softened, only the top ones were a little hard, but not crunchy. It had the best apple flavor and was not tart, just perfect. Grannies for me for apple pie now!
I am not the best pie maker but this one was very easy and tasted great. For the pie crust I bought two boxes so I had three crusts to work with. Left them on the counter to come to room temperature than pressed two crusts together to layer the bottom of the pie pan. Baked according to the directions but my apples were still crunchy. I think I could have left the pie in another 15 or 20 minutes. Everyone enjoyed the pie and I will make it again! Thank you Megan for posting the recipe. Made and reviewed for Spring 2009 Pick A Chef.