This is a tried and true recipe that your family with love. Loaded with apples, covered in cinnamon and sugar and topped with a buttery flakey crust.
It’s perfect!
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Ingredients
crust
- 1/2 cup butter
- 1 1/2 cup flour
- 1 tsp. salt
- 1 tsp. baking powder
filling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tbsp. flour
- 1/4 tsp. salt
- 4-5 medium apples gala, granny smith, jonathon
- 3 tbsp. butter
- egg wash
- cinnamon, sugar, nutmeg sprinkled on top of egg wash
Ingredients
crust
filling
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Instructions
- Prepare crust.
- Cut butter into dry ingredients with a pastry blender until mixture is granular.
- Add cold milk, sprinkling on gradually and mix with table knife. Work mixture into a ball. Divide it into 2 unequal parts, using the larger portion for bottom crust.
- Roll thin and place larger dough in 9-inch pie pan. Mix dry ingredients of filling and put half on bottom crust. Flute the sides of the crust working around the pie using your thumb and forefinger. Coat crust with cream using a pastry brush and sprinkle granulated sugar on top. Take a knife and starting in the center top of the pie, make 4 equal 1-inch slits around the pie enabling steam to escape. Bake at 450 degrees for 10 minutes and then at 325 degrees for 45 minutes. Makes 1 (9-inch ) pie
- Slice apples thin and fill pan slightly above level. Sprinkle remaining dry ingredients on top of apples. Dot with butter. Cover with top crust. Flute the sides of the crust working around the pie using your thumb and forefinger. Coat crust with cream using a pastry brush and sprinkle granulated sugar on top. Take a knife and starting in the center top of the pie, make 4 equal 1-inch slits around the pie enabling steam to escape. Bake at 450 degrees for 10 minutes and then at 325 degrees for 45 minutes. Makes 1 (9-inch ) pie
- Flute the sides of the crust working around the pie using your thumb and forefinger. Coat crust with cream using a pastry brush and sprinkle granulated sugar on top.
- Take a knife and starting in the center top of the pie, make 4 equal 1-inch slits around the pie enabling steam to escape. Bake at 450 degrees for 10 minutes and then at 325 degrees for 45 minutes. Makes 1 (9-inch ) pie
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