Apple Pie
Is there anything better than warm apple pie in the fall? We can’t get enough of this traditional apple pie — it’s a staple at Thanksgiving, Christmas, and all the get-togethers in between. It takes a little time, but it is so worth the effort to make it from scratch.
Ingredients
- 1 double crust pie recipe linked
- 6 cups thinly sliced apples I prefer Granny Smith
- 1 Tbsp lemon juice
- 3/4 cup sugar I use brown sugar
- 2 Tbsp all purpose flour
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 Tbsp butter
Instructions
- Place the apples, lemon, butter, and dry ingredients into a large pan and cook until the apples begin to soften and caramelize.
- Roll out one prepared pastry crust and line your pie dish with it, trimming edges to about 1 inch.
- Pour the apple mixture into a pastry-lined pie dish, and add additional butter pats if desired.
- Roll out the second crust and cover the filling, trimming again to about one inch. Fold the overhanging pie crust under itself and crimp. Slice slits into the pastry and, if desired, adorn the top with leaves.
- Brush the crust with heavy cream and sprinkle with cinnamon and sugar.
- Bake at 375° for 40 minutes, cover with foil if the crust is browning too much, and bake for 10-20 more minutes until the fruit is tender and the filling is bubbly.
Notes
https://gracetogather.com/double-crust-pie-pastry/