Traditional Apple Pie

This recipe is from Better Homes and Gardens Cookbook.  There are a few things here and there that I have updated and found that work best for me.  First, a food processor with the "slicing" blade helps make the apple cutting SUPER fast and easy.  I also brush water on top of my pies so that they have a more "brown" appearance and the sugar sticks to the top better.  If weaving the top crust, always start from the inside and weave towards the edges of the pie.  I also add more butter to the inside than just a tablespoon (shh! I won't tell, if you won't!)

 

Traditional Apple Pie

(from Better Homes and Gardens Cookbook)

Ingredients:

6 cups thinly sliced tart apples (peeled)

1 tablespoon lemon juice

½ cup granulated sugar

¼ cup all-purpose flour

¼ cup brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Dash of ground cloves

1 tablespoon butter

Two pie crusts

Directions:

1.    In large mixing bowl, toss apples with lemon juice, sugar, flour, brown sugar, cinnamon, nutmeg, and cloves until apples are completely coated.

2.    Take first pie crust and lay into pie pan.

3.    Transfer apple mixture into the pie pan.  Dot with butter.

 

4.    Take other pie crust and lay over pie.  Cut slits into top crust.  (you may also create a weave crust as well.

5.    Seal edges and brush top crust with water.  Sprinkle small amount of sugar on watered top crust.

6.    Cover the edge of the pie with foil.  Bake in 375 degree oven for 25 minutes.  Remove foil and bake for another 20-25 minutes until top is golden brown and apples are tender.