All American Apple Pie
This is my Aunt Eileen's apple pie recipe. She was an amazing cook and this will not disappoint! Makes one 9" pie.
Servings: 8 servings
Ingredients
- **Pastry for double-crust pie, see notes below for recipe
- ¾ cup sugar
- ¼ cup flour
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- dash of salt
- 6 cups thinly peeled and sliced tart apples, about 6 medium
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons butter
- 1 egg, lightly beaten, for egg wash
- 2 teaspoons sugar
Instructions
- Heat oven to 425º F.
- Put a large baking sheet on the middle oven rack.
- Prepare pie crust.
- Add the lemon juice to the apples as you are slicing them.
- Whisk together sugar, flour, nutmeg, cinnamon and salt.
- Gently add the dry mixture to the sliced apples and lemon juice.
- Roll out one disk of pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13″ round.
- Fit into a 9″ pie plate.
- Trim edge, leaving ½″ over-hang.
- Pour apple mixture into pastry-lined pie plate.
- Dot with the 2 Tablespoons of butter.
- Roll out the second disk of pastry dough to about an 11″ round.
- Cover with the top crust.
- Seal the top crust to the bottom crust by pinching the two together.
- Lightly brush top of the pie with egg and sprinkle with sugar.
- With a sharp knife, make steam vents in the crust.
- Cover the edge of the crust with aluminum foil and remove this 15 minutes before baking is finished.
- Bake the pie on the baking sheet for 20 minutes.
- Reduce heat to 375º F and bake until the crust is golden and the filling is bubbling through the vents. About 40 minutes.
- Cool the pie on a cooling rack until warm or room temperature.
- Serve with ice cream or whipped cream or caramel sauce and Enjoy!
Notes
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