A traditional double-crust apple pie filled with tart Granny Smith apples, cinnamon, nutmeg and sugar. The pie starts in a hot oven to set the crust, then finishes at a lower temperature until the apples are tender and the crust is beautifully golden.
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| Mom’s Apple Pie |
Servings: 8
Prep Time: About 30 minutes
Cook Time: 1 hour 10 minutes
Ingredients:
- 5–6 Granny Smith apples
- 1¼ cups granulated sugar (247 grams)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼–½ teaspoon ground nutmeg, to taste
- 2 tablespoons all-purpose flour
- Butter, for dotting over the filling
- Milk, for brushing the crust
- Granulated sugar, for sprinkling over the finished pie
- 1 package refrigerated or frozen pie dough for a double-crust 9-inch pie, or Martha Stewart Pie Crust recipe
- 9-inch pie plate
Instructions:
- Preheat the oven to 400°F.
- In a medium mixing bowl, combine the 1¼ cups sugar, cinnamon, salt, nutmeg and flour. Mix thoroughly.
- Reserve ¼ cup of the sugar mixture and set aside.
- Peel and core the apples and cut them into bite-size pieces. As each apple is prepared, add it to the bowl with the remaining sugar mixture and toss to coat. This helps prevent the apples from browning while you prepare the remaining apples.
- Once all the apples have been prepared, toss everything again to make sure the apples are evenly coated.
- If using packaged pie dough, allow it to sit at room temperature according to package directions. If using homemade refrigerated dough, let it soften for 15–20 minutes, then roll each piece into approximately a 12-inch round.
- Place one round of pie dough in the bottom of a 9-inch pie plate.
- Sprinkle the reserved ¼ cup sugar mixture evenly over the bottom crust.
- Using a spatula, transfer the apples and any accumulated juices to the pie shell.
- Dot the apples with a few small pieces of butter.
- Place the second round of pie dough over the apples. Tuck the edge of the top crust under the bottom crust and crimp around the edge with a fork to seal.
- Using a fork, make several small vents in the top crust to allow steam to escape.
- Bake at 400°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for 55 minutes.
- During the final 15 minutes, lightly brush the top crust with milk.
- Remove the pie from the oven and immediately sprinkle the top lightly with granulated sugar.
- Allow the pie to cool before slicing so the apple filling has time to set.
Tip: Granny Smith apples work particularly well here because their tart flavor balances the relatively generous amount of sugar, and they hold their shape well during the long baking time. If the edges of the crust begin browning too quickly, loosely cover just the edges with aluminum foil.
Source: Family Recipe