Today I am going to share my recipe for Apple Pie that started with a basic cookbook that I received from my Grandmother when I was graduating high school. I won’t tell you how long ago that was, but, rest assured, it was a while ago! 🙂
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I took the basic recipe from the cookbook and made it my own. In fact some ingredients I really don’t measure out, I just add what I think is enough! I believe my Dad was the first to fall in love with it, then when he passed I wondered who I would make it for. Not to worry, it has become a tradition that I make one specifically for my niece every Thanksgiving and Christmas that she takes home as her own!
So, now, I would like to share my recipe with you and hope that you find it as delicious as my family and friends!
- 4-6 Apples (peeled, cored and sliced)
- 1 Tbsp. Lemon Juice
- 3 Tbsp. Corn Starch
- 1 Cup Brown Sugar
- 1/4 Cup Stick Butter (sliced into 5-6 squares)
- 1 Tsp. Cinnamon
- 1 Tsp. Nutmeg
- 1 Tsp. Ginger
- 1 Tsp. Apple Pie Spice (if you don’t use the above spices)
- 1 Tbsp. Milk
- 1 Package of pre-made, rolled up Pie Crusts.
- Peel, core and slice your apples and place in a large bowl.
- Add lemon juice, corn starch, spices and brown sugar. (Hint: stir to coat the apples after each ingredient).
- Roll out one of the pie crusts from the package and place in the pie pan. Be sure to press the pie crust into the pan to make it conform nicely.
- Place the apple filling, evenly, into the pie pan and space out the butter on top.
- Next, roll out the second pie crust. Optional: Place a pie top cutter, like the one shown, over the pie crust and use your rolling pin to press it into the pie crust to cut out the design.
- Place the pie crust over the pie.
- Slice off extra pie crust around the edges.
- Crimp the edges of the pie to seal in the juices when baking.
- Optional: Place the cut out apple designs from the pie crust topper and decorate the top of the pie!
- Baste the top of the pie with the remaining milk to evenly brown while baking.
- Cover the edges of the pie crust with aluminum foil for the first 30 minutes of baking.
- Bake on a sheet pan to catch any juices that might boil over from the pie itself. (Much easier to clean up the baking sheet than the oven!)
- Bake at 425 degrees for 30 minutes. Remove the aluminum foil around the edges and bake another 20 minutes. Carefully watch the last 20 minutes of baking and if the top is getting too brown, loosely cover with a sheet of aluminum foil while it finishes baking.
- Remove from oven, serve hot with ice cream or whipped cream!
You can print the recipe below.
The Best Apple Pie
- 4-6 Apples peeled, cored and sliced
- 1 tbsp Lemon Juice
- 3 tbsp Corn Starch
- 1 cup Brown Sugar
- 1/4 cup stick butter sliced into 5-6 squares
- 1 tsp Cinnamon I don't measure!
- 1 tsp Nutmeg I don't measure
- 1 tsp Ginger I don't measure
- 1 tsp Apple Pie Seasoning Optional - if you don't use single spices above
- 1 tbsp Milk
- 2 Pie Crusts I use pre-made and packaged, rolled pie crust
Peel, core and slice your apples.
Place sliced apples into a bowl.
Add lemon juice, cornstarch, spices and brown sugar to the apples. Hint: Stir in each ingredient individually to coat the apples.
Roll out one of the two pie crusts from the package and place in the pie pan. Make sure to press the pie crust down to conform to your pie plate.
Next, place the apple slice mixture evenly into the crust lined pie pan.
Place sliced butter squares evenly around the top of the apple filling.
Roll out your second pie crust from the package.
Place the Pie Top Cutter on the pie crust. To easily cut the design out, use your rolling pin and roll over it a couple of times! (This part is optional as far as the pie top cutter is concerned. However, no matter what- when you place your pie crust on top of the pie, always cut some form of slits in the top so the pie can bake properly).
Lift the pie crust top over the pie itself.
Slice off the excess pie crust by running a knife around the pie pan on the outside.
Optional: Place the cut out apple shapes from the pie crust on the pie itself. Use a little bit of milk to coat them and place. The milk helps them adhere to the crust.
Crimp the sides of the pie to make sure the filling stays in while baking.
Coat the top of the pie with the rest of the milk to allow it to brown evenly.
Before baking, cover the edges of the pie crust with aluminum foil to make sure the edges don't get too brown or burn.
Bake the pie at 425 degrees for 30 minutes. Carefully remove the aluminum foil around the edges and bake another 20 minutes. Keep an eye on the pie in those last 20 minutes. If the top looks like it is getting too brown, cover with a sheet of aluminum foil and finish baking.
Bake at 425 degrees for a total of 50 minutes.