Apple Pie

I was asked to make an apple pie for Thanksgiving this year but I hadn't made one in at least 10 years. I used a Buttery Flaky Pie Crust recipe for the crust. My grandma Filomena always made delicious pies and this apple pie recipe of hers is no exception - it's simple, classic and always a hit!

Since I don't make pie often, I'm posting this recipe so I don't forget what I did the next time I go to make one. I used a mixture of apples - 1 each of Fuji, Gala, Honeycrisp, Pink Lady and Granny Smith. Since my pie dish is 10.5" and larger than the standard 9" dish, I made about 1.5 recipes of the pie filling below, which worked perfectly. I used 1 cup sugar, 1/3 cup flour, 1 teaspoon cinnamon, 9 cups of sliced apples, 2 tablespoons of butter and juice from 1/2 lemon. I always bake my pies on a baking sheet just in case anything spills out of them (some butter overflowed on the sides). My pie dish is ceramic, which heats slower than glass, so I added 5 minutes on to the baking time - the apples were crispy and perfect. Everyone loved the pie!

Apple Pie

           

For 9” pie plate.

 

¾ cup sugar

¼ cup flour

¾ teaspoon cinnamon

6 cups tart apples, peeled and thinly sliced

2 tablespoons butter

Lemon juice

 

Heat oven to 425˚.

 

Stir together sugar, flour, and cinnamon. Mix with apples. Turn into pastry-lined pie pan; dot with butter; sprinkle with lemon juice. Cover with top crust which has slits cut in it. Seal crust around the edges. Cover edge of pie with 2 or 3 inch strip of aluminum foil to prevent excessive browning of edges. REMOVE FOIL LAST 15 MINUTES OF BAKING.

Bake for 30-45 minutes.