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The Best Apple Pie Ever

A special thanks to Scarlet FL for the following recipe. It first appeared in a 9/09 newsletter. I made this pie for Thanksgiving and it received rave reviews, as it always does. Cooking the apples before baking the pie is time well invested.
Robbie IN

The Best Apple Pie Ever

Fresh squeezed lemon juice is key for this recipe. It's the best Apple pie ever!!! One tip on the apples I have learned is to slice the apples in half and use a small metal measuring spoon to scoop out the seeds and stem--easier and less waste.

8 cups apples, peeled, cored and cut into eighths (I use Granny Smith and Fuji Apples & slice into thick slices)

2 tablespoons lemon juice (try and use fresh squeezed)
1/2 cup plus 1 teaspoon granulated sugar
1/2 cup light brown sugar
2 TBS unsalted butter
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
2 tablespoons flour
1 large egg beaten with 1 TBS water.
2 tablespoons cold butter, cut into ½ inch cubes

Prepare your favorite pie crust recipe or use one package refrigerated rolled piecrusts, two per package.

Put apples in large bowl and pour lemon juice over them.

In a small bowl blend 1/2 cup of the granulated sugar, the brown sugar, cornstarch, cinnamon, cloves and salt. Set aside. Melt the 2 TB butter in a large skillet and add the apples along with the sugar mixture. Cook about ten minutes stirring occasionally until the pan juices thicken. Remove from heat and cool for about 25 minutes.

Assembly: Roll out 1 of the dough halves to an 1/8-inch thickness. Lay into pie pan with a little bit overlapping the sides. Put apple mixture into pie shell, mounding it higher in the center. Cut cold butter into 1/2-inch cubes and place on top of the apples. Before I lay the top crust on I use my tiny cookie cutters to make leaf patterns or hearts or whatever on the top crust.

Moisten outer edge of bottom crust, place top crust on pie, press down and crimp. After you put the top crust on the pie, brush with egg mixture and sprinkle with remaining 1 teaspoon sugar.

Preheat oven to 475 degrees F. When ready to put pie in oven turn temperature down to 450 degrees F and bake on lower rack until it starts to brown, about 15 minutes.

Turn oven down to 375 degrees and bake approximately 1 to 1 1/4 hours. (If you see the pie getting too brown, make a foil collar and just lay around the edge of the pie.)

Note: If you REALLY want a sugar attack, drizzle a white glaze over the top--it makes the pie look really can zig zag across the top, or go for a scalloped effect around the edge.
Scarlett in FL 

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