I don’t like to brag (OK that’s not true, but who doesn’t like to brag occasionally?!), but I make THE BEST apple pie. Trust me, I have the feedback to prove it. So, now that I’m in my seasonal apple frenzy, I would like to share my tried and true apple pie recipe with you, readers. I hope you try it out for an upcoming holiday dinner or celebration! Don’t be afraid to leave comments of gratitude when your guests’ compliments start flowing 😉
- Pastry for 9-in double pie crust (store-bought or homemade, if you need directions click here)
- 1/3 to 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 8 cups tart apples (about 8 medium, or 6 large), peeled and thinly sliced (I like to use Cortland if picked fresh from an orchard; Granny Smith also work just fine)
- 2 tablespoons butter or margarine
Preheat oven to 375 degrees.
Place one pie crust in the bottom of a 9-inch pie plate. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling.
Roll out the other pastry onto a counter and cut into 8 strips, approximately 1-1.5 inches thick. Assemble the strips into a lattice- alternating over and under. Press the two edges together and onto rim of pie plate to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Sprinkle crust with granulated sugar crystals, if desired, for a fancy touch.
Bake 50 to 55 minutes or until crust is brown and juice begins to bubble through the crust, removing foil for last 8-10 minutes of baking. Allow to cool for 5 minutes before serving. Serve warm, if desired, with fresh vanilla ice cream!