Just yum! It’s good cold, lukewarm, very warm, hot and ala mode. Its autumn and it’s required that all people all over must eat apple pie! 🙂 Yes, it’s a must and I know why. Because it tastes so DELICIOUS!
Starting with a pretty pie plate makes it tastes better. 😉
I like to use a very large bowl so I can be largely sloppy. Under these dry ingredients are slices of Johna-Gold apples. That’s my pick, if you’re asking; however, your choice is best for you.
Tip: If you’re in a hurry, just use a prepared pie crust. I love Pillsbury. It has a great flavor and makes for a very flakey crust.
- 6-8 large apples, peeled cored and sliced
- Scant C of sugar
- ⅓ C flour
- pinch of salt
- ¾ t nutmeg
- 1 t cinnamon
- 1 t. lemon juice
- 3 T butter
- Crust for a 2-crust pie
- Fit 1 crust into pie shell. (Mine happened to be for a 10" pie.)
- In a large bowl, add apples, sugar, flour, salt nutmeg, cinnamon and lemon juice. Give it a good stir.
- Place filling into pie shell.
- Dot the top of filling with butter chunks
- Add top crust. Seal top and bottom edges together and well. Crimp edges if you'd like, or use a decorated pie plate like you see in the photos where it is already fluted.
- Cut decorative slits in the top for vents.
- Dampen the top crust with a bit of water. Sprinkle with sugar and cinnamon