Apple pie definitely falls into the category of "comfort food." To me, apple pie feels refreshing and light in the summer and heartwarming and cozy in the winter. Plus, if you make a pie from scratch for someone, they feel like you made huge effort to make them something special. This one may take a couple of tried to perfect, but even the trail pies will be tasty and delicious! One tip is to not slice the apples too thin or they will turn to mush as this bakes.
- 1 recipe for pie crust (click here for the recipe)
- 6 cups peeled, cored, and thinly sliced cooking apples (about 2 1/4 lbs) - I recommend Granny Smith for this recipe
- 1 Tbsp lemon juice
- 3/4 cup sugar
- 2 Tbsp all-purpose flour
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
2. Make dough for crust, divide dough into two equal portions, and roll according to recipe. Line a 9 inch pie tin with one of the dough rounds.
3. Sprinkle apples with lemon juice.
4. In a large bowl mix sugar, flour, cinnamon, and nutmeg together.
5. Add apples to sugar mixture and gently toss to coat evenly.
6. Pour apples into pie crust, and smooth into an even layer.
7. Place other pastry round on top of filling and gently tuck edges under the bottom layer of dough. Crimp the edges of pie if desired. If you want, you can brush the top of the pie with a little milk and sprinkle some extra sugar on top.
8. Cut a few slits in the top of pie to allow steam to vent during baking. Cover the edge of pie with foil to prevent burning.
NOTE: After making this recipe several times, I discovered that all the gooey goodness in the filling had a tendency to leak out and create a smoky haze as it charred on the bottom of my oven (it is also impossible to get off once it has baked itself to said oven). I recommend putting a cookie sheet lined with foil under the pie so if any spillage occurs, clean up is easy!
9. Bake for 40 minutes. Remove foil and bake an additional 20 minutes. Cool on a wire rack for two hours (will still be slightly warm) and serve.
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