Old-Fashioned All-American Apple Pie
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jasper White
This pie needs no introduction. It probably doesn't even need a recipe—everyone has a favorite way to make it. Here is mine.
Ingredients
1 recipe Thin Butter Crust
6 to 8 freshly picked firm and slightly tart apples, such as Rhode Island Greenings, Gravensteins or Granny Smiths (about 3 pounds)
granulated sugar (see Note)
ground cinnamon
about 3 tablespoons sifted all-purpose flour
3 tablespoons butter, cut in small bits
Instructions
Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.
Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.
Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready. Serve while still warm.
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