Aunt Carol's Apple Pie

Servings:

Everyone in the family has something that they're the best at making. I make the best cookies, but my sister, Carol, makes the best pies in the whole world. No competition in our family! This apple pie recipe includes an ingredient called free-flowing brown sugar. This is a non-clumping, non-caking version of ordinary brown sugar. It has a lower moisture content than the traditional one, which makes it free-flowing, much like granulated sugar. It is available at most specialty supermarkets. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up and free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples.

Prep
22 min
Cook
69 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Peel and slice apples, then place in a large bowl. Add 1 cup white sugar, brown sugar, flour, and cinnamon; toss until apples are evenly coated. Set aside.
  3. 3 Roll out 1 pastry crust on a lightly floured work surface and place in a 10-inch glass pie pan. Fill with apple mixture and dot with butter. Roll out remaining pastry crust and place over apple-butter filling. Crimp the edges together to seal.
  4. 4 Wet hands with water and dampen the top of pie; sprinkle with 1 tablespoon white sugar. Poke some holes in top crust with a fork so steam can escape.
  5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown, about 45 minutes more. Place a piece of aluminum foil under the pie plate to catch overflows. Serve warm.

Nutrition per serving

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