Nothing says ‘Fall’ quite like a freshly baked apple pie.
Admittedly my childhood has turned me into an apple pie snob. My mom’s go-to recipe was from the Joy of Cooking and once you’ve tried this, no other pie comes close. I attribute this to slicing the apples thin, this doesn’t use large chunky apple pieces. By slicing them thin, each forkful is a dense bite of layered apples perfectly covered in sweet and cinnamony goodness. The finishing touch on this is a family trick from a great-great-aunt, brush the top crust with milk for that mouth-watering golden brown finish.
-1 package Pillsbury refrigerated pie crust
-6 granny smith apples, peeled and sliced thin
-1/2 cup white sugar
-2/3 cup dark brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1 tablespoon butter, cubed
-1/2 tablespoon milk
-cinnamon and sugar for topping
1. Heat the oven to 450 degrees. Line the bottom pie dish with the first pie crust. Trim the edges slightly for an even edge.
2. In a bowl, mix the apple slices, white sugar, and brown sugar. In a small bowl, mix the cornstarch, salt, cinnamon, and nutmeg then pour into apples and stir to combine. Dump into pie shell. Sprinkle the cubed butter over top the apples.
3. Top the pie with the top crust, seal and flute the edges, trim any that is too much excess. Lightly brush the top crust with the milk (as much as you need, you might not use the whole 1/2 tablespoon). Then take additional white sugar and cinnamon and generously sprinkle over the crust. Lastly, cut several vent holes.
4. Bake at 450 for 10 minutes. Then reduce heat to 350 and bake 40 minutes.
Source: Joy of Cooking