I know that I shouldn’t have a favorite…that all pies are created equally. But, there is something to be said about good old apple pie – sweet, tart, and sprinkled with cinnamon. My sisters (of course) have other opinions, but I don’t care. To me apple pie is the first thing I want to bake as the colors start to change and the weather starts to cool. Which means, it is apple pie season in my house! So get excited, because I am sharing one of my favorite apple pie recipes. From me to you, with lots of sugar on top!
XOXO – Sweetie Pie
PS. This following apple pie recipe is only for the pie filling. My world famous pastry pie crust recipe is TOP secret…sorry! You can try making a pie crust from scratch, or purchase a ready-made pie crust from your local grocery store…it’s up to you!
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Mom and Dad’s Brown Sugar Apple Pie
(from Apple Pie: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie, by Ken Haedrich)
Ingredients:
8 C McIntosh apples, peeled, cored, and sliced
½ C firmly packaged light brown sugar
1 T fresh lemon juice
½ t ground cinnamon
¼ t ground nutmeg
2 T cold, unsalted butter, cut into small pieces
2 Pie Pastry Shells (either purchased or homemade)
Milk
Granulated Sugar
Bake Away:
Fit pie shell into pie plate (with overhang), and refrigerate. Preheat the oven to 400 degrees. While the pie shell chills, combine the apples, brown sugar, lemon juice, cinnamon, and nutmeg in a large mixing bowl; toss well. Set aside.
Pour the apple mixture into the refrigerated pie shell, smoothing the apples with your hands. Dot the pie with butter, scattering pieces over the apples.
Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling and center it. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving ½” overhang all around, then sculpt the overhang into an upstanding ridge. Make 2” long slits in the top pastry at the 12, 3, 6, 9 o’clock positions; the bottom of each slit should just reach the edge of the pie. Lightly brush the top pastry with milk and sprinkle with granulated sugar.
Place the pie on the center oven rack and bake for 30 minutes. Remove the pie and place it on a baking sheet covered with aluminum foil. Reduce the oven to 375 degrees. Put the pie on the baking sheet and back in the oven and bake for an additional 30 minutes. When the pie is done, you should be able to see the juices bubbling up onto the crust.
Transfer the pie to a cooling rack and let cool for at least an hour. Share with friends!!!
Note: I like mine served with a big slice of cheddar cheese. Of course, a scoop of vanilla ice cream isn’t bad either! Enjoy!
