CLASSIC APPLE PIE

By LindaW1955

Ingredients

• 2 lbs granny smith and 2 lbs McIntosh = 8 cups sliced
• 3/4 cup + 1 TBS sugar
• 1 1/2 TBS juice and 1 tsp zest from one medium lemon
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/8 tsp ground allspice
• crumb topping

Details

Servings 8

Preparation

Step 1

1. Put pie crust in plate, leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit. Oven 425, rack in center.
2. Peel, core and cut apples into 1/2 to 3/4" slices and toss w/ all remaining ingredients, except crumb topping. Turn fruit mixture, including juices into chilled pie shell and mound slightly in center. Flute pie crust. Top w/ crumb topping.
3. Bake until crumb topping is golden, about 25". Reduce oven temperature to 375 and continue baking until juices bubble and crust is deep golden brown, 30-35" longer. Transfer pie to wire rack to cool to room temperature, about 4 hours.