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Traditional Apple Pie

Source of Recipe


Adapted from Joy of Cooking






List of Ingredients



• 1 double pie crust, chilled
  
• 1/2 to 2/3 cup granulated sugar
  
• 1/8 tsp salt
  
• 1 to 1-1/2 Tbsp cornstarch
  
• 1/4 tsp cinnamon
  
• 1/8 tsp nutmeg
  
• 6 cups peeled, quartered, cored and sliced apples (about 5 large)
  
• 2 Tbsp unsalted butter, cut into pieces
  






Instructions



1. Preheat oven to 450 degrees (F). Roll out pastry for one layer and place in a 9-inch pie pan. Trim edges, allowing for 1/2-inch overhang beyond lip of pan. Fold edge underneath and seal lightly.
   
   
2. In a small bowl, combine 1/2 cup sugar, salt, 1 tablespoon cornstarch, cinnamon and nutmeg. Place apples in a large bowl and sprinkle with sugar mixture. Adjust sugar and cornstarch if necessary. (Very tart apples will require the larger amount of sugar; very juicy apples will require the larger amount of cornstarch.)
   
   
3. Stir apple mixture and pour into pie pan. Dot top with butter. Top with second pie pastry; trim to match lower pastry. Gently seal edges, roll under and crimp. Cut vents in crust to allow steam to escape.
   
   
4. Bake for 10 minutes. Reduce heat to 350 degrees, and bake 35 to 40 minutes, or until golden brown.
   
   Cool at least 1 hour before serving.