There isn’t much sweeter than the aroma of an old fashioned Apple Pie baking in the oven. Not only for the scent of the apples and cinnamon, but also for the reminiscing. It always takes me years and decades back, to family times when we were all together. Mom in the kitchen making crusts, Dad teasing about how many apples he had to peel to make the pies. Happy moments laughing together.
Besides, doesn’t an apple pie seem about as American as you can get? In my mind, I can see pies being judged at the county fairs. Or sitting out at the backyard barbecues.
Mom’s pies were so good the neighbors would ask her to bake them. Any time she asked what she could bring to a dinner or a gathering, apple pie topped the list. For all the new recipes you see for pies, the beautiful presentation of many, you simply can’t beat the original, old-fashioned pie. That is what you will find in this recipe. No canned fruit here. The real thing, whether peeled by Dad or an apple peeler.
Some things simply don’t need improvement.
Tips for a Scrumptious Pie…
- Be sure to use a tart apple. Granny Smith is usually the favorite.
- Slice apples about 1/4 inch thick so they bake completely.
- The foil around the edges will help. To give the apples time to bake, without foil the crust tends to get too brown. Remove the foil for the last 15 to 20 minutes.
- The apples should be higher than the pan. They will cook down as the pie bakes.
- A deep dish pie pan is essential for this recipe.
- Place the pie pan on a cookie sheet of some sort in case the juices bubble over.
Serves: 8 to 10
- 2 pastry crusts
- ½ cup sugar
- ¼ cup flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ⅛ teaspoon salt
- 8-10 Granny Smith apples, for 8 cups, peeled and sliced
- 2 tablespoons butter
- Heat oven to 425ºF.
- Prepare two pie crusts, lining a pie pan with one, saving the other.
- Combine sugar, flour, cinnamon, nutmeg and salt in large bowl.
- Stir in sliced apples.
- Dot bottom of pie crust with butter.
- Pour apple mixture into the unbaked pie crust.
- Dot with butter.
- Place top pastry over filling, then trim edges 1 inch from rim of plate.
- Fold top edge under lower edge, pressing on rim to seal, then sprinkle the top crust lightly with sugar..
- Pierce top pastry in several places.
- Cover the edges of the crust with a strip of aluminum foil.
- Bake 30 minutes, then remove foil for last 15 minutes.
- Bake an additional 15 to 25 minutes, until crust is brown.
- Serve hot or cold with ice cream or whip cream if you like.
Want to make pie making easier yet? I love the pie crust shield pictured below. It’s adjustable, so will fit a pie, large or small, and fits over the edges beautifully. Great little gift idea too! Then, if you are tired of peeling apples, you deserve one of these clever apple peelers. It will last for years.
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