Apple Pie


  • 11-12 c apples, mix of sweet and tart (10 +/- apples depending on size)
  • 3/4 c plus 1 T sugar, reserved
  • 1 1/2T fresh lemon juice
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1 T all purpose flour
  • 2 T unsalted butter, diced
  • 1 Tablespoon whole milk

Core, peel and slice apples. Stir all apples, sugar, lemon juice, and cinnamon in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.

IMG_4712Line pie plate with dough. Spoon in filling; dot with butter. Cover filling with second crust. Cut vents. Brush pie with milk. Sprinkle 1T sugar* over pie (try mixing with cinnamon).

IMG_4719Place in oven. Immediately reduce temperature to 375°F.

Roll out any extra dough and sprinkle with sugar and or sugar and cinnamon.  Place in oven on a sheet under the pie.  If your timing is goo, any overflow will drip onto the sugar pie.  Check every once in a while, remove when sugar pie crust is brown.  Leave sheet below pie to catch any overflow!


Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 1/2 hours. Serve warm or at room temperature.

I don’t know why pie gets such a bad rap — it’s too hard to make, not worth it for taste, etc.  First of all, start with good ingredients, (i.e., skip the pie crust in a cardboard tube) and give yourself time.  Practice makes perfect, but the best tip is make sure the dough is well chilled before you use it.  Make it the day before, and refrigerate, or before you start the filling, flatten it into 2 discs and put it in the freezer.  It will be MUCH easier.

*In this instance, I used turbinado sugar.  The apples were a mix of HoneyCrisp, Jonagolds, Macintosh, and Gravenstein

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