I just love apple pie. It is such an American classic and one of my favorites to make (and also to eat). You can usually get pretty nice apples almost all year round (unlike some other fruits) so this is a great pie to make from summer through early winter.
I've been making apple pie since my early teens and to me no summer picnic or Thanksgiving meal is complete without out one. Not only does it taste delicious but it also makes my home smell wonderful while it is baking.
- 2 pounds apples: peeled, cored and cut into 1/4" slices
- 1 tsp. lemon juice
- 2/3 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Double pie crust pastry
- Prepare the apples (peel, core and cut) and place them in a bowl
- Add the lemon juice, sugar, cinnamon and nutmeg and toss the apples in the mixture
- Roll out half of the pastry and line the bottom of a pie plate with it, trimming off excess
- Roll out remaining half of the pastry
- Add apples to the pie plate and then top with pastry using lattice crust or other vented style top
- Bake for 40-50 minutes at 425° F until the crust is golden and the filling is bubbling
Tips and Tricks
- Using a variety of apples gives a nice flavor I think. For this particular pie I used Granny Smith and Raeburn but feel free to experiment, just avoid apples with a high water content.
- I make my own crust (I'll share the recipe in another post) but you can also use store bought
- To make your pastry easier to deal with, keep it in the refrigerator until you are rolling it out
- To prevent your crust from browning too much, wrap it in tin foil for the first 25 minutes of baking