There’s about a million different versions of apple pie. And everyone like something different. This recipe is what tantalizes my family’s taste buds. Give it whirl. I doubt you’ll be disappointed.
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Ingredients
- 1/2 C unsalted butter
- 1/2 C sugar
- 3 tablespoons flour
- 1/2 C brown sugar
- 1/4 C water minus 1 tablespoon
- 5+ large apples or more, your type preference
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 9-inch pie crusts
Tips
Do yourself the favor and the pie crusts yourself.
It doesn’t really matter what type of apples you use. If you like tart with sweet pie filling like my fam, go with Granny Smith or another similar apple. I’m more of a sweet fan. Fuji and Gala work better for my tastes.
Chunking the apples keeps them somewhat firm after cooking. If you like mushy, slice those bitches thin.
Cut enough apples so they mound up in the pie pan. They will cook down a bit.
Ceylon cinnamon tastes so much better than the kind you get at the grocery store. And it’s healthier too.
To avoid a soggy pie bottom, brush with an egg white wash before filling. Egg white wash is also perfect for sealing pie crust edges.
The butter-sugar sauce bakes into the top crust making it absolutely delectable.
It’s pretty damn good served with vanilla ice cream while it’s still a little warm.
Directions
Start by making your pie crusts.
Press one into the bottom of your pie pan.
Then peel and cut up the apples. Put them in a large bowl.
Preheat the oven to 375 degrees.
Melt the butter in a sauce pan. Then add the flour and stir with a rubber scrapper. Make sure to get all the clumps out.
Add the water, vanilla, sugars, cinnamon and nutmeg to the butter. Cook until the sugar is melted, and it is well combined. Stir constantly to keep it from burning on the bottom.
Pour about half of this mixture over the apples. Mix until evenly coated. Then dump them into the pie pan with the bottom crust.
Roll out the second pie crust and lay it over the apples. I prefer a lattice crust vs a full one. Whatever strikes your fancy. Try to make a lip around the edge to prevent runoff.
Pour the rest of the butter-sugar mixture over the top of the pie. Spread it over the whole crust. If your sauce crystallized from cooling, just re-heat it a little bit to make it workable.
Put the pie in the oven and place a drip tray below. Sticky juices will run off.
Bake for 1 hour to 1 hour and 15 mins or however long it takes to get the top browned.
Allow to cool before serving. The filling sets up as it cools.
Want More?
If you thought that was good, try my cherry pie.
Or check out the main Food Hub for my other favorite recipes.
