Grandma’s Apple Pie
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 8 servings.
You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples.
Ingredients
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Pastry for a double-crust pie (9 inches)
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6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds)
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1 tablespoon lemon juice
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1 cup sugar
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2 tablespoons all-purpose flour
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1/2 teaspoon ground cinnamon
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Dash ground nutmeg
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2 tablespoons butter
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2% milk
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Additional sugar
Directions
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1.
Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside.
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2.
In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter.
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3.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar.
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4.
Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.
Nutrition Facts
1 piece: 417 calories, 17g fat (8g saturated fat), 18mg cholesterol, 229mg sodium, 65g carbohydrate (36g sugars, 2g fiber), 2g protein.
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