Classic Apple Pie


2 Butter Crusts, chilledapple_pie

½ stick unsalted butter

3 pounds mixed Granny Smith and Golden

Delicious apples, peeled, cored, cut in wedges

Juice of 1 lemon

2/3 cup light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Large pinch salt

2 tablespoons all-purpose flour

(substitute gluten free flour for gluten free pie)

2 tablespoons milk

2 tablespoons granulated sugar

For a gluten free option substitute our classic gluten free pie crust recipe.

Melt butter in a large skillet over medium-high heat. Add the apples, lemon juice, 2⁄3 cup brown sugar, cinnamon, nutmeg, and salt. Cook, stirring, until the apples are just tender, about 10 minutes. Sprinkle in the flour, toss to coat. Remove from heat and cool completely before assembling the pie.

Prepare crust and fill according to the double-crust directions and chill for an hour before baking.

Place a baking sheet on the lowest oven rack and preheat to 400 degrees.

Brush the top crust with milk and sprinkle with granulated sugar. Cut 4 to 6 decorative slits to release the steam.

Carefully place the pie on the hot baking sheet and lower the temperature to 375 degrees. Bake until golden, 60 to 75 minutes.

Cool completely on a rack.

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