The smell of a homemade apple pie not only fills your home with a wonderful aroma, but it fills your soul with warmth. It makes any house feel like home, and brings back memories of childhood. There’s an old saying about baking an apple pie right before an open house as it will make the house feel like home to new buyers. While this is a pie I typically only bake in the Fall, I decided apple pie was the perfect way to ring in the New Year.
The thing I like best about apple pie is that you can pretty much justify it as a serving of fruit, right? 😜
The recipe I have always used comes out of my Betty Crocker cookbook, as do so many of my tried and true recipes. If it ain’t broke, don’t fix it.
Two-crust pie crust
1/3 – 2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
Dash of salt
2 tbsp. butter
8 medium Cortland or Macintosh apples
Prepare a two crust pie crust. You can find the recipe I use here:
Line your pie plate with half of the rolled out dough.
Heat oven to 425 degrees.
In a large mixing bowl combine the sugar, flour, cinnamon, nutmeg, and salt. Set aside. The apples I used were quite large so I used 2/3 cup sugar. If you have smaller apples you may want to use the smaller amount of sugar.
Peel and core the apples. Slice into thin pieces and add to the mixing bowl. Combine well.
Spoon the apple mixture into the pie plate. Please don’t judge me for my horrible crimped edges, I’m not sure what was going on, but I just couldn’t make them pretty this time. Hopefully I made up for it with the pretty top crust.
Dot the top of the apples with the butter.
Now it is time to top the pie with the remaining half of rolled out crust. I chose to get a little creative by cutting out shapes of apples. You can do something like this or top the pie with the solid rolled out crust. If you use the solid crust make sure to seal the edges, and add a few slits in the top. You could also cut long strips of dough and weave them on top to make a lattice top. No matter how you top it, it will be delicious!
Bake for 40-50 minutes or until crust is brown and the juices are bubbling up through the top. You may want to cover the edges of the crust with aluminum foil to prevent excessive browning. If you do this, remove the foil during the last 15 minutes of baking.
My entire crust was browning quickly so I topped the whole pie with foil for part of the baking time.
You can eat it cold, warm, with ice cream, or plain, and it will still be yummy! Enjoy!
- 1/3-2/3 cup sugar
- 1/4 cup flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- dash salt
- 2 tbsp butter
- 8 medium apples
- Two-crust pie crust
- Prepare two-crust pie crust. Line a pie plate with half of the rolled out dough.
- Heat oven to 425 degrees.
- In a large mixing bowl combine sugar, flour, cinnamon, nutmeg, and salt.
- Peel, core, and slice apples. Add to mixing bowl and combine well.
- Spoon apple mixture into prepared pie crust. Dot with butter.
- Top with remaining crust. If using a solid crust top, seal edges and add slits to top.
- Bake for 40-50 minutes or until crust is brown and juices are bubbling up through the top. You may want to cover edges with aluminum foil to prevent excessive browning. If so, remove for the last 15 minutes of baking.