Classic Two Crust Apple Pie

5.0(10)

Sometimes simple is better. To my taste buds this applies to apple pie. There is nothing in this pie to overpower or detract from the apples. The best pie apples are ones you probably wouldn't pick to eat out-of-hand. For most people, they're too tart and too hard. Use those for your pies. Prep time does not include making pie crust.

by sugarpea·published 2003-10-01

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Pie

Servings

1 9inch pie, 6 serving(s)

Total time

1h 30m

prep 30 min

Calories / serving

541 kcal

Ingredients (8)

serves

6 cups firmly textured tart applesapple
1 tablespoon lemon juice (optional)lemon
1 cup sugarsugar
2 tablespoons flourflour
1/2 teaspoon cinnamoncinnamon
1 dash nutmegnutmeg
2 tablespoons butterbutter
2 (9 inch) pie crustspie-crust

Instructions (6 steps)

01Preheat oven to 425°F.
02Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
03Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
04Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
05Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.

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Rich recipe — supports nutrition-aware planning.