The Best Heaping Apple Pie

  • 2 frozen pie crusts (we like VT Mystic Pie company) or 2 rolled sheets home made crust
  • 7-8 large apples (tart apples are best: granny smiths, ginger golds, pink lady, or a mix of your favorites) peeled, cored and sliced thick
  • 1 tsp cinnamon
  • ½ or ¾ cup sugar (depending on how sweet you like it)
  • Zest and juice of one lemon
  • ¼ tsp freshly grated nutmeg
  • 2-4 Tbsp unsalted butter
  • ½ tsp salt

Before you begin make sure that your crusts (if frozen) are thawed, but still cold from the refrigerator. Preheat the oven to 400 degrees. In a large mixing bowl combine the sliced apples, sugar, lemon zest and juice, and cinnamon. Toss until the apples are evenly coated. If you are using home made pie crust you can let the mixture sit while you roll out your crusts. Pour the pie filling into the bottom crust (it should heap pretty high). Place daubs of butter all over the apples and grate the nutmeg over the top. For home made crust, place the second crust on top, trim the edges and crimp them to seal in the filling. For frozen crusts, brush the edge of the bottom crust with a little water, take second crust and invert it onto the pie. It should come right out of its tin when inverted. Crimp the edges with a fork to seal. Vent the top of the pie with a knife and place it in a 400 degree oven for about 1 hour or until the top is golden brown and the filling is bubbling. Cool completely before serving.

Posted in: , , ,