Apple Pie Recipe

I have gotten rave reviews on this apple pie:

filling:
7 medium granny smith apples, peeled, cored, sliced very thinly
1/2 cup granulated sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp salt

topping:
3/4 cup firmly packed dark brown sugar
3/4 cup all purpose flour
1/2 tsp ground nutmeg
1/3 cup chilled butter, cut into small pieces

bottom crust: 1 betty crocker refrigerated pie crust

preheat oven to 400 degrees.
roll out the pie crust to 12 inches and fit into 9 inch pie pan. Trim excess to 1 inch overhang and make pretty edge.
Mix all filling ingredients together in a LARGE bowl and spoon into crust.
Sprinkle topping on top. Bake until lightly browned and filling is bubbly, about 35 min. If overbrowning, cover loosely with foil. Cool on wire rack.

* I usually slice the apples but don't add the other ingredients until I have prepared the crumb topping (as that can take a few minutes). Once you add the other ingredients to the apples, it begins releasing the juices and can get a lot of liquid in the bottom. So I slice the apples, leaving them in the bowl. Roll out the bottom crust. Then prepare the crumb crust (use a pastry blender or two sharp knives to cut up the butter and blend into the sugars, etc). Then mix the spices/sugar into the apples and spoon into the crust. Then sprinkle the crumb topping. Bake.

It is divine. :)

I've tried many and my favorite is still the kind you get on the Pillsbury pie crust (referigerated section red box)! Use granny smith apples - one more than it calls for sliced VERY VERY VERY VERY thin... and 2/3 of the sugar. Also put butter pats on top of the apples before the top crust. Roll the ready made crusts a little thinner than they come... and brush some egg whites on the top of the crust (to brown it) and cover the edges in foil while baking for all but the last 10 minutes. It's not super sweet, but yummy!

My grandma's recipe is very, very similar to Victoria W.'s, except that she adds 1 T of lemon juice to the filling.

We always called it "French Apple Pie" and everyone it's ever been made for loves it. It is awesome!

Sometimes I place with the spices a bit (ie occasionally adding 1/4 tsp clove, etc.), or change up the sugar (using all brown sugar in the recipe, for example).

My mom & grandma always use the deep-dish PetRitz pie crust, from the freezer section of the store. I follow their example, but I've never done a comparison with other crusts, so ymmv.

I have always just used the old red Betty Crocker cook book recipe. I cheat and buy frozen pie crusts!! Whatever recipe you use, always add more cinnamon and other spices. I like to use granny smith and then use quite a bit more sugar and cinnamon. I haven't made an apple pie in years, maybe I'll make one soon now, sounds yummy!! :)

Here is a recipe for a "different" apple pie that is really tasty. Enjoy!

Sour Cream Apple Pie

2 eggs
1 C. sour cream
1 C. sugar
2 Tablespoons flour
1 teaspoon vanilla
¼ teaspoon salt
3 C. peeled & thinly sliced apples (I like to use Jonathan or Gala)
1 unbaked pie shell

Mix first 6 ingredients well; stir in apples and pour into pie shell. Bake at 375° for 15 minutes.

Meanwhile make a topping:

3 Tablespoons soft butter
¼ C. brown sugar
4 Tablespoons flour
¼ C. uncooked oatmeal

Mix topping ingredients together until crumbly. Sprinkle crumb topping over pie and bake 20-25 minutes or until apples are done and filling is set. This makes more sauce than you need for one pie so if you need to, add more apples and make a second pie. ALWAYS bake your pie on a cookie sheet or pizza pan to save yourself a mess if it runs over. Mine always do, but then we live at almost 7000 ft. and cooking/baking is so different here.

http://www.foodnetwork.com/recipes/emeril-lagasse/big-app...