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Grandma’s Apple Pie

Total Time

Prep: 20 min. Bake: 50 min.

Makes

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

  • Pastry for a double-crust pie (9 inches)
  • 6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds)
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 2 tablespoons butter
  • 2% milk
  • Additional sugar

Directions

  1. Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside.
  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.
  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.
  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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