Nancy's Kitchen - Tried and Tested Recipes
The Best Apple Pie Ever
A special thanks to Scarlet FL for the following recipe. It
first appeared in a 9/09 newsletter. I made this pie for
Thanksgiving and it received rave reviews, as it always
does. Cooking the apples before baking the pie is time well
The Best Apple Pie Ever
Fresh squeezed lemon juice is key for this recipe. It's the
best Apple pie ever!!! One tip on the apples I have learned
is to slice the apples in half and use a small metal
measuring spoon to scoop out the seeds and stem--easier and
8 cups apples, peeled, cored and cut into eighths (I use
Granny Smith and Fuji Apples & slice into thick slices)
2 tablespoons lemon juice (try and use fresh squeezed)
1/2 cup plus 1 teaspoon granulated sugar
1/2 cup light brown sugar
2 TBS unsalted butter
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons flour
1 large egg beaten with 1 TBS water.
2 tablespoons cold butter, cut into ½ inch cubes
Prepare your favorite pie crust recipe or use one package
refrigerated rolled piecrusts, two per package.
Put apples in large bowl and pour lemon juice over them.
In a small bowl blend 1/2 cup of the granulated sugar, the
brown sugar, cornstarch, cinnamon, cloves and salt. Set
aside. Melt the 2 TB butter in a large skillet and add the
apples along with the sugar mixture. Cook about ten minutes
stirring occasionally until the pan juices thicken. Remove
from heat and cool for about 25 minutes.
Assembly: Roll out 1 of the dough halves to an 1/8-inch
thickness. Lay into pie pan with a little bit overlapping
the sides. Put apple mixture into pie shell, mounding it
higher in the center. Cut cold butter into 1/2-inch cubes
and place on top of the apples. Before I lay the top crust
on I use my tiny cookie cutters to make leaf patterns or
hearts or whatever on the top crust.
Moisten outer edge of bottom crust, place top crust on pie,
press down and crimp. After you put the top crust on the
pie, brush with egg mixture and sprinkle with remaining 1
Preheat oven to 475 degrees F. When ready to put pie in oven
turn temperature down to 450 degrees F and bake on lower
rack until it starts to brown, about 15 minutes.
Turn oven down to 375 degrees and bake approximately 1 to 1
1/4 hours. (If you see the pie getting too brown, make a
foil collar and just lay around the edge of the pie.)
Note: If you REALLY want a sugar attack, drizzle a white
glaze over the top--it makes the pie look really
pretty....you can zig zag across the top, or go for a
scalloped effect around the edge.
Scarlett in FL