Old-Fashioned Apple Pie
Everyone loves a good homemade apple pie, and this is a recipe you can depend on. Not overly sweetened, this recipe highlights the natural sweetness of the apples. Golden Delicious, Granny Smith, and Honeycrisp apples are wonderful in pies, and it is fun to combine varieties in one pie for a more complex, interesting flavor. Be sure to pile those apples high; they will bake down considerably in the oven.
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureFruity, Rich, Sweet
Type of DishDessert, Pie
- 5 medium apples, peeled, cored, and sliced
- ½ cup golden raisins (optional)
- 1 teaspoon ground cinnamon
- 1 tablespoon arrowroot powder
- 1/3 cup maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon vanilla extract
- 1 double unbaked pie crust
Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the apples, raisins, cinnamon, and arrowroot powder until the apples are well coated. Add the maple syrup, lemon juice, and vanilla and toss well.
Prepare a 9-inch pie plate with the bottom crust (see Directions). Par-bake the bottom pie crust for 15 minutes, ideally on a preheated pizza stone.
Decrease the oven temperature to 350 degrees F.
Spoon the apple filling into the par-baked bottom crust. Roll out the remaining pie dough, place it on top of the filling, and crimp the edge over the bottom crust (see Directions). Cut four small slits in the center of the top of the pie to provide space for steam to escape.
Bake on the bottom rack of the oven until the apples and juices are bubbling and beginning to solidify, about 50 minutes. The crust should be a nice golden brown. Check the pie halfway through; if it is browning too quickly, cover it with foil. Cool slightly before serving.
2009 Jennifer Katzinger
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