Country Apple Pie
Submitted by Lyndy
Country apple pie layers six cups of fresh apples with brown sugar, cinnamon, and nutmeg in a flaky double crust, baked in two stages for a golden top and tender filling. The American classic done right.
YIELD
1 piePREP
20 minCOOK
40 minREADY
1 hrsCountry apple pie is the version that earns space on a Thanksgiving table or a county-fair entry table without trying to reinvent the wheel. Six cups of peeled, sliced apples get tossed with lemon juice, then dusted with a mix of white and brown sugars, flour, cinnamon, and nutmeg. The brown sugar adds a faint molasses depth that plain white sugar misses, while the flour thickens the apple juices into a glossy, sliceable filling instead of a soupy puddle.
The two-stage bake is the technique to respect. A blast at 450°F (230°C) for 15 minutes sets the crust and starts the filling bubbling, then dropping to 350°F (175°C) for the rest cooks the apples through without scorching the top. Foil strips around the edges keep the fluted crust from going dark before the rest of the pie catches up.
Pro Tips
- Use a mix of apple varieties for depth. Granny Smith, Honeycrisp, and Braeburn together give you the right balance of tart, sweet, and structure.
- Slice the apples no thicker than a quarter inch. Thicker slices stay crunchy in the bake time.
- Cut generous steam vents in the top crust. Trapped steam balloons the crust and tears the seal.
- Let the pie rest at least 2 hours before slicing. Cutting hot means the filling runs out everywhere.
Variations
- Add a half cup of dried cranberries or chopped golden raisins to the apple mixture for a tart-sweet contrast.
- Brush the top crust with milk or beaten egg and sprinkle with coarse sugar for a sparkling, bakery-style finish.
- Stir a tablespoon of bourbon or apple brandy into the filling for a deeper, more grown-up flavor.
Ingredients
Directions
Roll half of pastry to ⅛ inch thickness on a lightly floured surface; fit into a 9-inch pieplate; set aside.
Combine apples and lemon juice in a large mixing bowl.
Combine sugars, flour, cinnamon, and nutmeg, mixing well.
Spoon over apple mixture, tossing gently.
Spoon filling evenly into pastry shell, and dot with butter.
Roll remaining pastry to ⅛ inch thickness; transfer to top of pie.
Trim off excess pastry along edges. Fold edges under and flute.
Cut slits in top crust for steam to escape.
Cover edges of pastry with strips of aluminum foil to prevent excessive browning.
Bake at 450℉ (230℃) for 15 minutes.
Reduce heat to 350 degrees, and bake another 15 to 25 minutes.
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