Country Apple Pie

READY IN: 2hrs 25mins




  • Preheat oven to 425 degrees.
  • Divide the ball of dough in half, setting one half to the side.
  • On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
  • Place in pie plate; set aside while making the filling.
  • In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg.
  • Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated.
  • Place the apple mixture in the pie shell, distributing them evenly.
  • Dot the filling with the butter.
  • Roll out the second half of dough with a rolling pin until it forms a 10-inch circle.
  • Place over apple filling; crimp the edges of the pie dough together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
  • Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
  • To bake, place the pie plate on a baking sheet and bake for 15 minutes.
  • Decrease oven heat to 375 degrees and continue baking for 40 minutes, or until the apples are tender.
  • Insert a cake tester or a knife into the pie to check the firmness of the apples.
  • If the apples are still firm, continue baking the pie until they soften.
  • The perfect apple pie will have visible juices bubbling around the crust.
  • If the top of the crust is getting too brown and the apples are not done yet, cover the pie with foil to allow the apples to bake a big longer without browning the crust too much.
  • Transfer the pie plate to a wire cooling rack and allow the pie to cool and se t for 1 ½ hours before serving.
  • Apple pies are best served either at room temperature or warmed at 350 degrees for about 10 minutes.
  • This pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.