World'S Best Apple Pie Recipe
Ingredients
| Granny smith apples | 5 Cup(16 tbs) | |
| Water | 1/2 Cup(16 tbs) | |
| Sugar | 1 Cup(16 tbs) | |
| Flour | 2 Tablespoon | |
| Pastry for 9-inch) two crust pie | ||
| Nutmeg | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
Directions
Steam apples in water until they become transparent (not soft).
Combine and mix well all dry ingredients.
Sprinkle half dry ingredients over the bottom layer of crust in the pie pan.
Drain apples, keeping the liquid.
Place apples in crust on top of dry ingredients.
Add scant 1/4 cup of reserved liquid and sprinkle with remaining sugar mixture.
Dot butter and drizzle lemon juice on top of pie filling.
Roll, fit and seal the top crust to the bottom.
Cut four slits in top of the crust.
Brush with milk and sprinkle with cinnamon sugar.
Refrigerate 1 hour for more even baking.
Bake on a rack on top of a cookie sheet to prevent leakage into oven.
Bake at 425° for 10 minutes, then turn down to 400° and bake 30 minutes or until nicely browned.
Combine and mix well all dry ingredients.
Sprinkle half dry ingredients over the bottom layer of crust in the pie pan.
Drain apples, keeping the liquid.
Place apples in crust on top of dry ingredients.
Add scant 1/4 cup of reserved liquid and sprinkle with remaining sugar mixture.
Dot butter and drizzle lemon juice on top of pie filling.
Roll, fit and seal the top crust to the bottom.
Cut four slits in top of the crust.
Brush with milk and sprinkle with cinnamon sugar.
Refrigerate 1 hour for more even baking.
Bake on a rack on top of a cookie sheet to prevent leakage into oven.
Bake at 425° for 10 minutes, then turn down to 400° and bake 30 minutes or until nicely browned.
Chef
