Here is my "famous" apple pie recipe.
The only reason why this pie tastes good, is because NO ONE makes homemade pies anymore. So make one, and you too, will have a hit!
(And here's a secret to make it even easier...if you don't have time to make the crust, use the roll out Pillsbury refrigerated kind. No one can taste the difference, trust me on this one.)
The Filling
10-12 apples (I usually use Macintosh, but any old apple will do.) Peel and slice and put in large bowl.
1 cup sugar
1 TBS. cinnamon
2 TBS. flour
1/2 tsp ground nutmeg
1 tsp lemon juice
1 TBS butter
Mix together.
Pie Crust
2 cups flour
1 tsp salt
3/4 cup butter
6 TBS cold water
Smash together with fork till doughy. Split in two balls, and roll out on floured countertop, with rolling pin.
Lay one crust in pie plate that has been buttered or sprayed.
Dump filling indredients in.
Lay other crust on top and seal the edges.
You don't have to be fancy. It tastes the same whether there are nice little fluted edges or NOT. The kids love when there is extra crust left and they can make designs...monograms, leaves, Sponge Bob...we've had it all.
Important Part:
Take about 2 TBS milk and brush over crust before baking, then sprinkle about 1 TBS sugar over top. This makes it look really good.
Bake at 425 for 45 minutes.
Halfway through, lay a piece of foil over top so crust doesn't get too brown.
A piece of foil in the bottom of the oven makes it easier to clean up too.
Hi Sarah
ReplyDeleteNot sure if you check this but you have 3/4 butter for the pie crust. Is that 3/4 cup?
Many thanks,
Samantha
Hi Sarah
ReplyDeleteWe loved this pie! I used Royal Gala apples and found 1 cup of sugar was way too much. Next time, I used only 1/2 cup sugar and also a bit less cinnamon and nutmeg. Also, since I only had salted butter, I left out the extra salt in the crust. If you are lucky enough to have leftovers, the pie crust doesn't go soggy at all.
This is the perfect apple pie!
Samantha