How To Make Homemade Apple Pie
- Pastry for double pie crust
- 8 large apples (about 8-10 cups of apple slices or at least 4 pounds)
- ¼ cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons Saigon cinnamon
- ¼ teaspoon freshly grated nutmeg
- Juice of half a lemon
- 2 tablespoons butter
- 2 tablespoons milk
- 2 tablespoons coarse sugar
- Peel, core and slice the apples thinly.
- Place them in a large saucepan. Sprinkle the flour, sugar, cinnamon, nutmeg and lemon juice over the apples. Cook over medium low heat just until the apples start to soften, about 10-15 minutes. Stir several times during cooking.
- Spray a deep dish 9” pie plate with cooking spray. Place a rolled pastry dough on the bottom of the pie plate. Trim any excess dough, keeping the dough even with the edge of the pie plate.
- Pour the warm apple mixture into the pie plate. Press down on the apples so that they lay flat and don’t have much space between them. This gives a nice, thick pie!
- Dot the top of the apples with the butter.
- Place the second pastry over the apples. Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.
- Cut slits in the top of the pie crust or use the tins of a fork to make the letter “A” on top.
- Use a pastry brush to brush milk overtop the pie crust, which will give the crust a shine.
- Sprinkle coarse sugar on top of the pie crust.
- Bake at 425 degrees Fahrenheit for 40 minutes or until the crust is golden brown and the apples are soft. If the crust is browning before you think the apples are softened, cover the edges with foil.
- Allow to cool to room temperature before slicing.
- Store in an airtight container.