Tuesday, September 3, 2013

Country Apple Pie

Yield: 6 Servings

2 Sheets of your favorite pie crust
6-8 tart apples ( I usually use 5 Gala apples and 2 Granny Smith)
1/2 cup of sugar
1/2 cup of packed brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. fresh ground nutmeg
1/8 tsp. ground ginger
1/8 tsp. salt
1 tbsp. powdered lemon (you can use juice as well)
3 tbsp. salted butter
2tbsp. flour


Peel and slice apples into a large saucepan. Add about 1/4 cup of cold water; simmer until apples are tender. About 5 minutes, do not let apples turn mushy. Let apples cool.

Place bottom pie crust in pan and mix remaining ingredients (except butter) in a small bowl. Pour half of cinnamon/sugar mixture into apples and stir. Make sure you coat all the apples. Place apples in bottom crust and sprinkle remaining cinnamon/sugar over apples, dot with butter. Moisten edges of bottom crust, then place top crust and flute edges. Cut 4-6 vents in top crust.

Bake in a hot oven at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake for an additional 45 minutes. Do not place pie pan on a baking sheet, place baking sheet on a rack below the pie if you want to prevent spilling on oven.

Enjoy with ice cream or whipped topping!

Printable Recipe