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Classic Deep Dish Apple Pie

(6 Votes)
50 Min

Apple pie is an American institution and, with just one taste of our classic recipe, you'll know why. Using a prepared deep-dish pie crust takes away all the hassle, so why not mix this one up and easily enjoy all the applause?!

What You'll Need:
  • 2 1/2 pounds Northern Spy, Cortland, or Granny Smith apples, peeled, cored, and sliced
  • 1 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup all-purpose flour
  • 2 deep-dish pie crusts
  • 1 tablespoon butter, sliced into thirds
What To Do:
  1. Preheat oven to 425 degrees F.
  2. Place apple slices in a large bowl and add sugar, cinnamon, nutmeg, and flour; mix well. Place one pie crust in a glass deep-dish pie plate then pour apple mixture into crust. Dot with butter and seal with top crust. Cut slits in top.
  3. Place pie on a baking sheet and bake 15 minutes. Reduce oven temperature to 350 degrees F. and bake 35 to 40 more minutes, or until crust is golden.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love the granny smith apples because they "don't" turn to mush. The filling should not be like apple sauce (to each his own). Been this same recipe forever, like my grandmother and my mom, couldn't find one any better. Use butter for the crust and don't over work it.

OH MY GOD...THIS sounds soooooooooo good. I can't wait to make it!!!

I always pre-cook my apple mixture in frying pan for about 5 to 10 minutes before putting in pie shell. You will never have raw apples again.

I like to make pies but I have trouble with making the crust.

Just follow the recipe for crust on the Crisco can. Use ice water and sprinkle it over the flour mixture after you have worked in the shortening until it all clings together. Roll it out on a lightly floured clean kitchen towel or dough disc. It's the best recipe i've found.

I have noticed that if I do not cook my apples with the sugar and cinnamon and everything else in it, that the apples do not get done. they remain crunchy, would it be better if I cooked them down before I put them into the pie-crust for baking can anyone help please?

I always pre-cook the apples in a frying pan. You can't go wrong this way. They taste delicious. Just add a pat of butter and pre-fry. and then proceed with the recipe.

I need help.... I am trying to figure out which apple to use when making an apple pie.... I dont like apples when they still have a little bite to them. So I dont like apple pie. If I could figure out what type of apple would come out tender in a pie then I would enjoy it. Any suggestions?

For this pie recipe, we recommend Northern Spy, Cortland or Granny Smith. However, based on your personal taste, you would probably want an apple that gets a little mushy and cooks down, so maybe try a Fuji or Macintosh. Good luck and enjoy!

I always use red and golden delicious apples in my apple pies.

So this pie is one of the ten. Where are the other nine top comfort foods listed. There is no way to get out of here unless you want to read another pie recipe. And I am sure not all of the top ten are pies. If they are the subject of the e-mail should have said so and not this: "Top 10 Classic American Comfort Dishes"

try looking to the right in the whas hot box


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