Best Apple Pie

Best Apple Pie
Yield: one 9-inch pie Bake 40 mins


  • 2 pounds cooking apples, pared, quartered, cored and thinly sliced (8 cups)
  • 1/3 cup firmly packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch or 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 box piecrust mix or 1 package (15 ounces) refrigerated piecrusts
  • 2 tablespoons butter or margarine
  • Water or milk
  • Sugar for sprinkling

Make It

1. Heat oven to 425 degrees F. Place apples in large bowl; mix sugars, cornstarch or flour, cinnamon, nutmeg and salt in a small bowl; sprinkle over apples; toss gently to mix. Let stand until a little juice forms, about 10 minutes.

2. Meanwhile, prepare piecrust mix, following package directions. Roll out half of dough to a 12-inch round on a lightly floured surface; fit into a 9-inch pie plate. Trim overhang to 1/2 inch.

3. Pile apple mixture into pastry; dot with butter or margarine. Moisten edge of bottom pastry with water. Roll out remaining pastry for top to a 12-inch round; carefully drape over filling. Trim overhang to 1 inch; turn edges under and press together to seal. Flute decoratively. Cut vents in pastry with paring knife.

4. For a crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.

5. Bake at 425 degrees F for 40 minutes or until juices bubble through slits and apples are tender. If edge is browning too fast, cover with a narrow strip of foil. Cool completely or serve slightly warm.