Old Fashioned Apple Pie
September is the time of year where here in New Jersey, apple picking is abundant! We headed to our favorite local farm this past weekend to kick off our Fall season!
We picked over 20 lbs of apples of all different varieties. My kids will eat 3, 4, 5 apples a day, so I am positive they will be gone in no time! But, in the meantime, I was ready to bake my favorite apple pie! This is an old stand-by recipe that I have been using for years! Simple & delicious!
I wish I could say I used handmade crust, but I just cannot get crust to ever come out right, so for now I stick with the expert’s! Make peeling and slicing easy for yourself and use an Apple Peeler/Corer/Slicer!
While the farm recommended Jonathan apples, I prefer a mixture of different types of apples for a more robust flavor.
- Ready made Pie Crusts - 2 at room temperature
- ⅓-2/3 cup sugar
- ¼c all-purpose flour
- ½tsp cinnamon
- ½tsp nutmeg
- dash of salt
- 8 cups thinly sliced & peeled apples (8 medium apples) -
- 2 tbsp butter
- Heat oven to 425 degrees.
- Mix together sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add in the apples & stir.
- Turn into a pastry lined pie plate.
- Cut butter into small pieces and sprinkle on top of the apples.
- Cover with the top pastry, make sure to add slits for venting.
- Cover the edge of the pie crust with a thin piece of aluminum foil to prevent burning. Remove the foil within the last 15 minutes of cooking time.
- Bake for 40-50 minutes or until your crust is golden brown and the juice is bubbling. Cool on a wire rack for a minimum of 2 hours.
To make the lattice top:
To make the lattice top, roll out the second pie crust. With a pizza cutter, cut half inch strips of pie crust, cutting from top to bottom. Weave the crusts alternating horizontally and then vertically. We sprinkle the crust with a mixture of 1 tbsp each sugar and brown sugar with 1 tsp cinnamon and nutmeg.
What’s better than a slice of warm apple pie with vanilla ice cream?