This apple pie recipe has been in my family for years. I grew up baking apple pies every Thanksgiving with my mom, and now I bake one whenever I crave one! This dessert is perfect for a holiday dinner, especially served warm with vanilla ice cream on a cold day. I use all organic ingredients, but you can choose to use organic or regular and it still comes out great! I also add a pinch of allspice to the apple mixture to give it some extra flavor, but some may not like it too strong.
- 1 pie shell (homemade or store-bought)
- 8 medium granny smith apples*
- ⅓ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp salt
- ½ cup unsalted butter (1 stick, room temperature)
- 1 cup all-purpose flour
- ½ cup brown sugar
- Preheat oven to 425° F.
- In a large bowl, cut in flour and brown sugar into the stick of butter with a pastry blender or a fork until you make a crumbly pie crust topping. Set aside.
- Peel and thinly slice apples and toss into a large bowl.
- Add flour, sugar, salt, cinnamon, and nutmeg and stir well (~3 minutes).
- Add apple mixture into pie shell (layering makes it easier to cut and it looks nicer when cut, but it takes longer because you have to place one slice at a time into the pie shell in a circle), and pour the crumbly crust topping over the apples.
- Place in the oven for 15 minutes at 425° F.
- After 15 minutes at 425° F, take out and cover the edges of the pie crust with aluminum foil (or a pie crust edge cover if you are lucky enough to have one of those!).
- Turn the temperature down to 375° F, and carefully place back into the oven for 45 minutes.
- Place a drip tray underneath, because apple mixture may boil out of the pie towards the end and make a mess in the oven.
- Take out of the oven and cool on the stove for 3-4 hours.
*Can use gala apples, but decrease sugar or will be too sweet
See this post in Tasty Thursday!