Is it just me, or did anyone else think the summer flew by at light speed? Honestly, I can barely believe that we’re more than halfway through September! When I think back over the summer, it seems like just a few weeks ago that our daughter and her two sweet puppies were home for a visit…and that was the end of May!
While I will definitely miss the summer, there are many things about the autumn of the year that I love too. Cool nights that make it easier to sleep, bright blue autumn skies, getting back to somewhat of a routine, Farmer’s Markets bursting with the garden’s bounty, BIG traditional Sunday dinners and of course, my favourite fruit of all time, the versatile apple!
A couple of days ago, I was craving Apple Pie. So I went on the recipe section of the blog to look for my recipe…but it wasn’t there! I found Apple Crisp, but no Apple Pie. What’s with that? I thought for sure I had included it years ago, but apparently, I hadn’t! Apple Pie is one of my all-time favourites, so I definitely needed to rectify that glaring omission…lol!
This is one of my favourite recipes and it’s a Traditional Apple Pie, just like your mom or your grammie used to make.
The apples that I had were huge, so it didn’t take long to get seven cups! Remember, the thinner you slice the apples, the quicker they will cook.
I used freshly grated nutmeg because I had some on hand. But if you don’t, just use pre-grated and it will be fine. The freshly grated is just a bit more intense.
Use a big spoon and mix the sugars, flour, and spices well to completely combine.
I like to sprinkle a little sanding sugar over the top of the pie because I really like the crunch of the sugar, but this step is optional.
The finished pie, hot from the oven and begging for a big scoop of good French Vanilla ice-cream!
- Pastry for a 9-inch double crust pie. (Your favourite or you can use my recipe for no-fail Perfect Pie Pastry) <-- LINKED
- 7 cups peeled, cored and thinly sliced baking apples* (See note)
- ¼-1/2 cup white sugar (depending on tartness of apples. (Try a slice and judge their tartness)
- ½ cup packed brown sugar
- ¼ cup flour
- ½ teaspoon ground cinnamon
- pinch of nutmeg (preferably freshly grated)
- pinch of salt
- 4 Tablespoons butter, cut into small pieces.
- Sanding sugar (optional)
- Couple tablespoons of cream (optional)
- Preheat oven to 400 degrees F (200 degrees C)
- In a large bowl, combine sliced apples, both sugars, flour, cinnamon, nutmeg, and salt. Stir gently to thoroughly combine.
- Roll out half the pie crust and place in a 9" pie plate.
- Fill with apples, mounded slightly.
- Dot apples with butter.
- Roll out the second piece of pie dough, being sure it is large enough to cover the apples.
- Place on top of apples.
- Using kitchen scissors or a sharp knife trim any excess dough, leaving about an inch to roll under.
- Crimp edge or flatten with the floured tines of a fork.
- Cut four bigger vents in the top of the pie and randomly pierce with a fork to allow steam to escape.
- Optional - brush top crust with cream and sprinkle sanding sugar over the top. Or if you prefer, just brush with cream.
- Reduce heat to 375°F when you put the pie in the oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if they are getting too brown.
PIN IT – TRADITIONAL APPLE PIE
I hope you will try this recipe for Traditional Apple Pie and as always, if you have any questions at all feel free to ask and I will do my very best to answer.
If you’re looking for some other apple recipes be sure to check out these for Apple Crisp and 16 Fabulous Apple Recipes. You may also want to have a peek at this outstanding recipe for the best Blueberry Pie I have ever eaten!