Apple Pie Recipe

5-6 Granny Smith Apples

Pre-heat oven to 400 degrees

Filling:

1 ¼ cup granulated sugar (247 grams)

1 teaspoon cinnamon

¼ teaspoon salt

¼ to ½ teaspoon nutmeg

2 Tablespoons flour

9 inch pie plate

Frozen Pie Dough or use the Martha Stewart pie crust recipe on this blog.

Directions:

• Measure all ingredients for the pie filling in a medium mixing bowl. Mix well and reserve ¼ cup of the filling

• Core and peel apples and slice into bite size pieces and add to mixing bowl with dry ingredients (remember to reserve ¼ cup of the filling). I usually mix the apple and the filling after each apple is cored and peeled to make sure the apples don’t brown.
• After all apples have been peeled and cored and are in the mixing bowl, give the apples a final mix to coat the apples with the filling.
• Remove the dough from the package and let sit at room temperature as described on the package. If using your own crust take the crust out of the refrigerator and let soften for 15-20 minutes then roll each piece into 12 inch round.
• Unroll one of the pieces of dough and place in the bottom of a 9 inch pie pan.
• Add the ¼ cup of reserved filling directly to the top of the bottom crust.
• Using a spatula, place the apples and any juices into the pie shell
• Dot a few slices of butter around the pie
• Unroll the second piece of dough and place on top of the pie. Tuck the dough under the bottom layer and crimp with a fork along the side of the pan to seal.
• Using a fork, poke a few holes on the top of the crust.
• Place in oven for 15 minutes at 400 degrees
• Reduce heat to 350 degrees and cook for an additional 55 minutes.
• During the last 15 minutes lightly brush the top of the pie with milk.
• Remove from oven and sprinkle granulated sugar on the top.