Classic Apple Pie
- Active Time 25m
- Total Time 1h 55m
What fall feast would be complete without an apple pie? Serve it warm a la mode or room temperature with fresh cream.
- 1/2 cup plus 1 tablespoon sugar
- 1/4 cup firmly packed golden brown sugar
- 3 tablespoons all-purpose flour
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoons ground cloves
- 1/8 teaspoons salt
- 8 cups sliced, peeled, cored Pippin or Granny Smith apples (about 7 medium)
- 1/4 cup melted butter
- 1 recipe, 2 disks, Basic Flaky Pie Crust Dough (see recipe)
Companion recipe: Basic Flaky Pie Crust Dough
Preheat oven to 375 degrees F and position rack in bottom.
Combine 1/2 cup sugar, brown sugar, flour, 2 teaspoons cinnamon, cloves and salt in large bowl. Add apples and butter and toss well.
Roll 1 disk out on lightly floured surface to 12-inch round. Roll dough up on rolling pin and transfer to 9-inch Pyrex pie plate. Trim edges. Spoon filling evenly into crust, mounding slightly in center. Roll second disk out on lightly floured surface to 12 inch round. Roll up on rolling pin and transfer to top of apples.
Trim edges to 3/4 -inch overhang. Turn top edge under bottom. Crimp edges decoratively. Cut several slits in crust to allow steam to escape. Place pie on heavy baking sheet. Stir remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon to combine in small bowl. Sprinkle over top of crust. Bake until pie is golden brown, juices bubble thickly in center and apples are tender, about 1 1/2 hours.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
608 calories; 35g total fat; 47mg cholesterol; 334mg sodium; 71g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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