Several years ago I started to make apple pie for Thanksgiving from scratch. Almost. I haven’t perfected the crust yet so I deflect to a popular packaged one. But the filling is all from scratch! I wash and peel the apples, slice them, and add a mix of spices before pouring into a pre-made crust. It’s a labor of love and in my opinion, it turns out pretty good. I may be biased however…
Now it has taken me several recipe revisions to get it just right. And by just right I mean my Dad and Hubs love it. Cause they’re the only ones who matter. If they like it then everyone else will too! 😉
I start out with about 7 tennis ball sized apples, washed and ready for peeling.
Then I peel them and use a combo apple slicer/corer to get them broken down. I like thin slices and found one of the contraptions with a sliding dial for large to small slices on it. Don’t let me hold you back though if you like large slices.
I put the apple slices in a large bowl as I go and when I’m done I add 2 tablespoons of lemon juice to them. Since my hands are already messy I just toss the apples and lemon juice by hand. Then I add in sugar, cornstarch, cinnamon, nutmeg, and cloves and stir really well.
At this point I preheat my oven. Once that’s started I place the bottom crust in a pie dish. I use the old faithful Pyrex glass pie dish. I like the way the bottom crust browns in it. Again, use what you have or prefer. Next add in the apples and then arrange a bit so they are heaping but level. Place the divided bits of butter on top and add the top crust.
I take the extra top crust and fold it under the bottom crust, press together, and then crimp with a fork. Then I cut slits in the top and brush with milk. We drink 0% milk so that’s what I use but I’m sure any kind would work. And I like the way raw sugar crystallizes when it’s baked so I sprinkle some of it on top.
Place in your preheated oven and bake for about an hour, give or take. Now I must warn you. It will juice out of it’s dish so place a cookie sheet or pieces of foil where it’s dripping to catch the runoff. I try to do this about halfway through.
Once it’s done the the most important part happens. You have to let it cool so the juices come together and not run out of the pie. This is the part I get impatient with cause I want to dig in!
Well I’ve gotta run! I have apple pie to eat and family orders to make. Hope you enjoy!
6 – 8 Golden Delicious apples, sliced
2 tablespoons lemon juice
1 cup sugar
2 tablespoons corn starch
½ rounded teaspoon ground cinnamon
¼ rounded teaspoon ground nutmeg
⅛ rounded teaspoon ground cloves
2 tablespoons unsalted butter, cut into half inch pieces
Milk for brushing crust
Raw sugar, optional
1 package pre-made pie crust or own crust
Combine apple slices with the lemon juice and toss to coat apples. Add in sugar, cornstarch, and spices. Mix well to combine.
Preheat oven to 375 degrees with rack in lower third of oven.
Place one crust in pie dish and lightly press into the dish. Spread the apple filling in pie shell and dot top with butter.
Place the remaining crust on top. Fold the overhang under the edge of bottom crust and press together. Crimp edges with the tines of a fork. Using a knife, cut slits in top.
Brush top of crust with milk and sprinkle with raw sugar.
Bake until crust is golden, 55 minutes to 1 hour 5 minutes. Let pie cool completely on a wire rack before serving.