Click the link below to go to Just A Pinch kitchen and view my Blue Ribbon winning Apple Pecan Pie recipe.
I modified a couple of prize winning pies to make a juicy, deep dish pie. I prepared this final dish at my sister-in-law’s ( a professional cook). Her response was, “This is the Perfect Apple Pie!” The spices do not overpower the apple flavor. The top crust is flaky and sweet, and the apples are soft and retain their shape. This pie is delicious any way you serve it!
Preheat oven to 350˚ F. This pie might bubble over, so be sure to place foil on bottom of oven to catch drips.
- two 9″ deep dish, Marie Callendar pie crusts (you will use one for the top crust)
- 4 large Granny Smith apples – peeled, cored and sliced thin (must be Granny
Smith apples to have the awesome flavor! If you opt for a less tasty, softer apple, you will have to decrease the cooking time.)
- zest and juice from one small lemon
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 stick unsalted butter (1/2 cup)
- 2 Tblspn all-purpose flour (If you like a thicker filling, add 1 tablespoon more)
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 2 Tblspn water
1.) In large bowl, mix together apples and lemon. Set aside.
2.) In a medium bowl, soften butter in microwave (about 30 seconds). Stir in flour to form a paste.
Add water, white sugar, brown sugar, and spices. *Set aside 1/4 cup of sugar butter mix. Fold the remaining sugar butter mix evenly throughout the apple lemon mix.
3.) Fill bottom crust with apple mix, mounded slightly in the center to reduce spill over.
4.) Ball up and re-roll the 2nd pie crust into about 11″ circle, then cut it into 3/4″ strips for the lattice top. (I use a ruler for a straight edge.) Using the strips, cover apple pie with a lattice work crust.
5.) *Spread the reserved 1/4 cup sugar butter mixture evenly on top of the lattice; the mixture will form a thin, sweet crust on the lattice work. If you spread it cold, you probably will have to use your fingers, but it makes for an amazing top crust!
6.) Bake 35-40 minutes in the preheated oven. Loosely cover the pie with tin foil to prevent burning and bake an additional 35-40 minutes.
*Alternate method to sweeten the lattice – Instead of brushing the top lattice crust with the sugar/butter mixture, after the pie has cooked 35-40 minutes, brush lattice with a little milk and sprinkle the top with sugar and cinnamon. (Course ground sugar works great for this.) Cover loosely with foil to prevent burning and cook 35-40 minutes more until apples are soft.