Nothings better than a perfect sweet +tart apple pie..especially when it is for the holidays.  This pie is definitely a crowd pleaser. If you can make a pie that is not too sweet, not too tart, and has a crunch to it then you’ve got a good recipe!

I made a few pies from chocolate pumpkin (so good) to apple pie and this is always the winner for me. I didn’t know I could make so many pies in 2 days. I went through a bag of flour and 4 bags of apples. My face tasted like sugar and my dog Tucker was covered in white speckles of flour. I felt like I was in some sort of pie race, flour throwing at the people around you show-little did I know I was just racing myself…. The pies went from an OK apple pie to great apple pie after making so many variations and fixing little things like how thick to cut the apples and the thickness of the crust. All of I have to say is I am so glad I ran at the St Louis Turkey Trot Thanksgiving morning,  before I ate so much food if you know what I mean. I know you will like it so dive in! Hope everyone had a tasty Thanksgiving!

Tart organic granny smith apples from Trader Joes.

Apples and spices yum

Finished product. Can bring edges together with a fork or flute them! I prefer fluting the edges after trying the pie so many ways. If you use a store bought crust already in the pan then you don’t have to worry about the thickness of the crust and other difficult things but it also doesn’t usually taste as good.

Ingredients:

• Recipe for double crust flaky pie crust
• 8 apples
• splash of fresh lemon juice
• 2 T butter
• 1/4 C golden brown sugar
• 1/4 C granulate sugar
• 2 T all purpose flour
• 2 t cinnamon
• 1/4 t ground nutmeg
• 1 t apple pie spice

Instructions:

Make flaky pie crust according to your favorite recipe.

To make the filling, peel and core granny smith apples. Slice apples 1/4 in. thick. In a large bowl, combine apples, lemon juice, melted butter, sugars, and spices. Stir until blended.

Preheat oven to 4oo.

Roll out a bottom and top crust and line with a 9 in. pie pan. Make sure not to make too thick or else bottom crust won’t cook. Put apple mixture in and smooth out. Put on top crust and flute edges.

Bake for 15 minutes then reduce oven temperature to 350. Bake until top of crust is lightly browned and apple filling is bubbleing. about 45 minutes. Let cool for 20 minutes.

*If using a thick pie pan you will want to cook the bottom crust first in the oven for about 15 minutes to ensure that it bakes.