Ingredients
Units
Scale
- 1 double pie crust ( )
Filling
- 6 apples, peeled and sliced (half McIntosh, half Granny Smith)
- 3/4 cup sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F.
- Press one pie crust into the bottom of your pie dish.
- In a large bowl, toss the apples with the sugar, flour, cinnamon, salt, nutmeg, and lemon juice.
- Pour the filling into the bottom crust, mounding it slightly in the center.
- Lay the second crust over the top, trim the extra, and pinch the edges together.
- Cut a few vent slits in the top crust. Crimp the edge with your thumb and forefinger or the tines of a fork.
- Bake 45 to 50 minutes, until the crust is golden brown and the juices bubble. After 15 minutes, cover the edges with strips of foil.
- Cool on a rack before slicing.
Notes
1. For a soft, traditional filling, use half McIntosh and half Granny Smith apples.
2. Set a baking sheet on the rack below the pie to catch drips.
3. Store covered on the counter up to 2 days, or in the fridge up to 4 days.
4. For my homemade crust, see the easy homemade pie crust recipe linked in the post.
- Prep Time: 30 minutes
- Cook Time: 45 to 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 33 g
- Sodium: 88.8 mg
- Fat: 1.2 g
- Carbohydrates: 40.8 g
- Fiber: 3.6 g
- Protein: 0.7 g
- Cholesterol: 0 mg
