Old Fashioned Apple Pie
This classic apple pie recipe has the perfect blend of spices and the top crust is sprinkled with sugar.
Servings: 8
Ingredients
- 6 cups thinly sliced peeled apples (6 to 8 medium size apples – granny smith and Honey Crisp)
- ¼ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- 2 Tablespoons butter
- dash of salt
- 14.1 ounce Pillsbury refrigerated 2 pie crust box
Topping
- 1 Tablespoon sugar
- 1 Tablespoon water
Instructions
- Heat oven to 425 degrees.
- Let refrigerated pie crust stand at room temperature for 15 minutes before using.
- Once pie crust is at room temperature gently unroll one pie crust dough and press it into a ungreased 9-inch glass pie plate.
- While waiting on pie crust to reach room temperature, prepare pie filling.
- In large bowl mix 1/2 cup sugar, the flour, nutmeg, cinnamon and salt in large bowl. Gently stir in apples and mix until evenly coated.
- Carefully spoon apple mixture into pastry-lined pie plate.
- Cut butter into small pieces and place over apples.
- Cover apples with second crust. Seal and flute the sides and cut small slits in the top.
- Brush top crust with 1 Tablespoon of water and sprinkle with 1 tablespoon sugar.
- Bake 40 to 50 minute. Crust should be golden brown, apples tender and the juices will be beginning to bubble through the slits in the crust.
- Cool on wire rack for at least 2 hours.
Notes
If baking in a glass pie plate I recommend placing your pie plate on a large baking sheet lined with parchment paper on lower rack in oven.
The last 15 minutes of baking time cover the edges of pie crust with strips of foil to prevent it from over-browning.