Dense, fresh apple pie. Consistently wonderful. I use mostly granny smith apples because I love the tart apple flavor.
Total time: 1 hours 15 minutes
Prep time: 30 minutes
Cook time: 45 minutes
Yield: 6-8 serving(s)
Ingredients:
| 1 pastry for double-crust pie |
| 2/3-3/4 cup sugar |
| 2 tablespoons all-purpose flour |
| 1/2 teaspoon ground cinnamon |
| 1/4 teaspoon ground nutmeg |
| 1/2 teaspoon grated lemon peel |
| 1 -2 teaspoon lemon juice |
| 6 -7 cups thinly sliced peeled and cored cooking apples (2 pounds) |
| 1 tablespoon butter or 1 tablespoon margarine |
| milk |
Steps:
- Prepare pastry. Roll out half of pastry and line 9-inch pie plate.
- In small bowl, combine sugar (amount depends on tartness of apples) and next 5 ingredients.
- Place half of thinly sliced apples in piecrust; sprinkle with half of sugar mixture. Top with rest of apples, then rest of sugar mixture.(I like to overlap the slices in a circular pattern).
- Dot the filling with butter. Preheat oven to 425 degrees F.
- Roll out remaining paastry for top crust and decorate as desired. Be sure to cut vents in crust at a minimum. Fold pastry overhang under then bring up over pie plate rim. Pinch to form a high edge then make your choice of decorative edge.
- For a golden glaze bush the top crust (but not the edge) lightly with some milk. Bake pie for 40 to 50 minutes or until crust is golden.
Nutrition Facts:
Calories 494.6, Fat 23, Saturated Fat 6.5, Cholesterol 5.1, Sodium 340.2, Carbohydrate 70.2, Fiber 4.2, Sugar 35.4, Protein 4.5