Apple Pie

Last week I was in the mood for apple pie, so on Tuesday night I made the dough and the next night when I got home from babysitting and my amazing husband was making supper, I started whipping it right up. Here is my favorite classic apple pie recipe. (For apple custard pie, get the recipe here.)


For the pastry, you will need:

  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup butter
  • 5 to 7 tablespoons cold water

Sift flour and salt together; our in melted butter. Sprinkle water over mixture and continue to mix. Divide into two balls, for the lower crust and the upper crust. Flatten on lightly floured surface with rolling pin till about 1/8″ thick.


For filling, you’ll need:

  • 6 to 8 tart apples, pared, cored, and thinly sliced (6 cups) [I only had 5 apples, and that was plenty. Just use what you have to work with.]
  • ¾ to 1 cup sugar [I went ahead with 1 cup!]
  • 2 tablespoons all-purpose flour
  • ½ to 1 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 2 tablespoons butter

If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, spices, and dash of salt; mix with apples. Line 9-inch plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam. (You can cover whole pie with aluminum foil, or leave it open. I just cut strips of foil and covered my edges so they wouldn’t burn.) Sprinkle with sugar (optional). Bake at 400° for 45-50 minutes or till done.


Now you have it!


Note: Best enjoyed with cup of coffee and your best friend.


Have a blessed day!



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