Country Apple Pie
- Yield 10 servings
An award-winning double crust apple pie that you will want to make again and again.
“Apple pie seems like the perfect place to begin, since it was the first pie I ever made. Despite all of the practice I had making this pie as a kid with my grandma, it took me a very long time to commit this recipe to paper; but, after many tries, I was finally able to get her recipe down! Select your apples based on your own taste preferences. At the shop, we use Cortland apples for their sweetness (Fuji, Gala, Golden Delicious, Honey Crisp or McIntosh are also sweet). You can also get creative and use a combination of both sweet and tart apples, such as Fuji and Granny Smith apples (Jonathan and Rome Beauties are tart as well). This pie earned us two National Pie Championships Awards.”—Michele Stuart
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1 dash ground nutmeg
- 8 medium apples, peeled, cored, and cut into 1/2-inch chunks
- 1 tablespoon salted butter
- 1 (9-inch) piecrusts, store-bought or your favorite crust recipe
- 1/4 cup heavy cream (to glaze the top crust and crimped pie edges)
- Preheat the oven to 425F.
- To prepare the filling, whisk together sugar, flour, cinnamon and nutmeg in a small bowl. Place apples in a large bowl and sprinkle them with the sugar mixture, making sure apples are thoroughly coated. Place apple mixture in the piecrust, distributing evenly. Dot filling with the butter.
- To prepare the top crust, roll out the second piecrust to a 10-inch circle. Place over apple filling. Crimp edges of pie together to seal in filling, and then use a fork to puncture top of pie 5 or 6 times. Brush top of the pie and crimped edges with heavy cream to create a golden brown finish.
- Place on a baking sheet and bake 15 minutes. Reduce heat to 375F and continue baking 40 minutes, or until the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples. If the apples are still firm, continue baking the pie until they soften. If crust is getting too brown and apples are not done yet, cover pie with aluminum foil to allow apples to bake a bit longer. Transfer to a wire rack and let cool to 1½ hours before serving.
- Apple pies are best served either at room temperature or warmed at 350F about 10 minutes. Country Apple Pie will keep at room temperature overnight and can be stored in the refrigerator up to 4 days.
Reprinted with permission from Michele Stuart’s Perfect Pies (Ballantine, 2011).