Recipe by Megan V
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)
Top Review by Jennifer L.
My eleven year old son followed the recipe exactly and it was amazing: very subtle interplay between the brown sugar, nutmeg, and cinnamon with the tart Granny Smith apples. As good or maybe better than my German grandmother's pie!
- 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
Directions See How It's Made
- 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.