Apple Pie

Date Added: May 28, 2010 American Baking and Pastry
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Prep Time

30 mins

Cook Time

45 mins

Ready In

1 hrs 15 mins



*to adjust serving size click on "serving box".


All American favorite "Apple Pie", great for any occasion.


  • 2  Each Pie dough
  • 1
  • 5  Each Granny Smith or Mixed Apples
  • 2
  • 1  Table Spoon(s) Lemon Juice
  • 3
  • 3/4  Cup(s) Sugar
  • 4
  • 2  Table Spoon(s) Flour
  • 5
  • 1  Tea Spoon(s) Cinnamon
  • 6
  • 1  Table Spoon(s) Cornstarch
  • 7
  • 1  Tea Spoon(s) Nutmeg
  • 8


    1. Make sure your dough is cold and has been stored in a refrigerator prior to rolling. Place pie dough on a counter top that has been sprinkled with flour. Take a French rolling pin apply pressure in the middle and begin rolling. Fix cracks as they appear.
    2. Use your pie pan as a guideline to ensure you roll your dough to the proper size. You want a 2 inch boarder or your dough to extend 2 inches past the pie pan.
    3. Take your partially peeled apples and cut in quarters and remove seeds, then cut the quarters into thin slices.
    4. Next mix your apples in a bowl with lemon juice, cinnamon, sugar, cornstarch, nutmeg and 2 tablespoons of flour. Let sit for ten minutes to macerate before filling pie.
    5. Using your rolling pin use a reverse rolling technique to pick up your pie crust and place it into the pie pan. Then tuck in the corners, next lay in the apples.
    6. Use same technique to lay your pie crust on top. With a knife cut off the excess but ensure there is still enough pie crust so that it is touching the counter top.
    7. Then take the crust and fold it under going around the pie pan. Use a fluting or pinching technique on the edge to create a nice pattern.
    8. After completing the edges cut off any excess and cut a few vent holes in the top of the pie. This prevents the pie from exploding in the oven.
    9. Bake at 425 degrees for 40-45 minutes on the bottom rack, eat and enjoy!

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