Notes: In the recipe it says ¾ to 1 cup of sugar. If you use a super tart apple, like Granny Smith, you will need use the full cup of sugar. However if you are using a slightly sweeter baking apple, you only need to use ¾ cup.
In addition to the following pie filling, I recommend using the previously posted recipe for Grandma’s Pie Crust.
- 8 cups apples(about 8-10 apples)
- ¾ to 1 cup sugar
- 2 tablespoons all purpose flour
- 1 teaspoon cinnamon
- dash of nutmeg
- 2 tablespoons butter
- Preheat oven 350 degrees
- Core and peel your apples. Slice your apples thinner but not too thin.
- Place your apple slices, sugar, flour, cinnamon and nutmeg into a large bowl. Stir until all of the apples are evenly coated with sugar.
- Pile the apple slices into your prepared pie shell.
- Dice up the 2 tablespoons of butter into about 8 cubes. Place the cubes of butter across the top of the apple slices.
- Put the top pie crust over the apple, and pinch the edges closed. Cut four, 1 inch slices across the top of the pie crust. With a pastry brush, brush a small amount of milk all over the pie crust and sprinkle with a small amount of sugar.
- Place pie pan on a cookie sheet, just in case any of the juices escape. Place in the oven and bake for 45 minutes.