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Apple Pie

Perfect Apple Pie

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Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Prepared pie crust (I used Pillsbury store bought, but use your favorite)
  • 8 Cups peeled, sliced apple (from about 3 1/4 pounds whole apples) I used a combination of Grammy Smith and Honey Crisp
  • 2 Tbsp Lemon juice
  • 3/4 Cup Sugar
  • 2 Tbsp All purpose flour
  • 2 Tbsp Cornstarch
  • 1/4 Tsp Salt
  • 1 Tsp Cinnamon
  • 1/4 Tsp nutmeg
  • 1/4 Tsp Allspice
  • 1/4 cup  boiled cider  or undiluted apple juice concentrate (see comments in post how to make your own)

  • 2 Tsp Vanilla (optional)
  • 2 Tbsp Butter

Method
 

  1. Preheat the oven to 425 degrees. Place the bottom crust in the bottom of your pie pan.
  2. Combine the spices, flour and cornstarch and set aside.
  3. Melt the butter in a large pan and add the apples. Cook turning periodically until the apples begin to soften. Add the sugar and lemon juice and combine along with the vanilla.
  4. Stir in the dry ingredients and mix well. Pour the apple mixture into the crust evening out.
  5. Place the top crust and crimp the edges, and put vents in the top of the pie. You can also make the top a lattice top. Brush the top of the pie with a beaten egg or with heavy cream.
  6. Place on a cookie sheet, place in the oven and cook until golden brown. Let the pie fool before slicing if you can wait! Serve with vanilla ice cream or whipped cream.