Classic Apple Pie Recipe

I make apple pies frequently - as much as 2 times a week during "peak apple season" around here (that would be September thru November). Sweetie loves a nice apple pie - and its an easy way for me to please him! Now, I do use some sugar in my pie - but I vary it to suit the apples I am using on any given day. If the apples are particularly tart, I will use the full amount listed in the recipe - but if they are already quite sweet I might use only a tablespoon...or not at all - shhh - you never heard that here!

 
Classic Apple Pie

6 large pie apples, peeled and sliced into bite-sized pieces
1/2 cup raw sugar (brown sugar or demerara sugar can be used as well, and will add a caramel note to the flavor of the finished pie)
1 Tbs lemon juice (in a pinch, apple juice or even apple cider vinegar will work!)
1-2 Tbs flour
1 teaspoons allspice
1 teaspoon cinnamon
1 pinch cardamom
1 pinch nutmeg
1 Tbs butter, diced (optional)
Prepared pie crust (top and bottom crusts - my go-to recipe is here)


Method

Preheat oven to 400F.

Place apples in a large bowl. Add the lemon juice, flour, sugar and spices. Stir gently til the apples are coated with the mixture. 

Place the bottom pie crust into a 9" deep dish pie pan. Pour the apples in and arrange them in an even layer. If you like to, you can put dots of diced butter around the apples. Place the top crust on, and pierce to allow steam to escape.

Place the pie pan on a lined cookie sheet (to catch juice spills), and bake for about 45-55 minutes, until the top is golden and the apples are tender (pierce an apple thru one of the vent holes to test). Allow to cool a bit before serving - even if you want to serve warm - as the filling will be VERY hot.

Enjoy the goodness!