All-American Apple Pie

Fail-safe!
Photo by Julie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Apple Filling:

  • 3/4

    c sugar

  • 3

    Tbsp unbleached all purpose flour

  • 2

    tsp pure vanilla extract

  • 1

    tsp cinnamon

  • 1/4

    tsp ground nutmeg

  • 1/8

    tsp salt

  • 6

    medium Granny Smith apples, peeled, cored, cut into 1/4-inch-thick slices (abt 7 cups)

  • 2

    Tbsp unsalted butter or Earth Balance

  • Topping:

  • 1

    tsp sugar

  • 1/8

    tsp cinnamon

  • Vanilla ice cream or whipped cream for serving.

Directions

Put rack in center of the oven. Preheat to 450º. Set aside a deep 9-inch Pyrex pie plate and a cookie sheet (with edges). Use Trader Joe's pastry. It's flawless and tastes so good. So easy too. Lay the bottom crust across the top of the pie plate and gently move it into position without tearing it. Make sure that it is all the way up against the sides (no gaps) and that the overhang is even. You will cut off the excess, but not yet. Use a fork to poke holes all over the bottom of the crust and the sides too. Mix the filling in a big bowl. Combine well. Carefully arrange the apples on the bottom crust making sure they fill to the edges. Then slowly pour the rest of the filling into the crust mounding it to the center. Cut little cubes of butter (or Earth Balance) and tuck them in through out the top layer of apples. Dot the top too. Now, carefully lay the other crust over the top. You might roll it onto the rolling pin (floured first) and then slowly unroll it over the top. Or you can just gently lay it over the top lining up the edges. Trim the edges of top and bottom to that they meet at the edge of the pie plate. Crimp them together using your first fingers and thumbs all the way around to seal the top and bottom crusts. Use a sharp knife to cut vents in the top of the pie. I do several. Sprinkle crust with cinnamon sugar, if you like. Place the pie on a cookie sheet (to catch any leaking juices) and bake for 15 minutes. Lower the temperature to 425º and continue to bake until the crust is golden, about 40-45 minutes longer. Transfer pie to wire rack to cool. Wait an hour or more before serving for best results. Serve a wedge of pie with ice cream!

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