Apple pie is my favourite dessert ever, hold the ice cream. I love apple pie so much I want just the pie and the sweet juicy flavours of apples colliding with cinnamon and sugar. As I mentioned before with Grandma’s perfect pie crust recipe, I grew up with both grandmas who made AMAZING apple pies. Their recipes were extremely similar, if not the same, and I don’t really care to eat any many other apple pies. I don’t like the “commercial” taste of apple pies from restaurants because the apples are never cooked all the way through and the pie just isn’t sweet enough for my liking. I also don’t believe in baking with tart apples (they always say to use Granny Smiths), because if I don’t like to eat it raw, I won’t like it baked either. I always use fresh apples from BC and Royal Galas are my favourite!
For a school fundraiser this year we sold fresh BC apples from Davison Orchards and they are AMAZING. These were the best apple pies I’ve ever made, bar none.
You will need:
- Grandma’s perfect pie crust (makes 5-6 pies, depending on your size)
- 3-5 apples per pie
- 1/3 – 1/2 cup white sugar per pie
- Cinnamon to taste
- Margarine or butter
Preheat your oven to 425ºF and then you can roll out your pie dough and place it in my pie plates and set them aside so you can get your filling ready. I think one of the secrets to Grandma’s pies were that she peeled and grated her apples. Since I love my apple corer and peeler I just dice them as small as I can, but Grandma peeled and shredded her apples with a cheese grater and the texture is just divine.
Then you place your apples in a large bowl and add 1/3 to 1/2 cup white sugar and 3-5 good shakes of cinnamon. It’s all to taste, so once you mix your apples with the sugar and cinnamon, take a taste test and add more sugar and cinnamon as needed. Grandma says you have to place a dollop of margarine or butter in the center, and then you can cover your pie with more crust and decorate as you please. My grandmas always used a fork to close their edges together, you can pinch, do lattice tops…whatever you fancy! Be sure to cut slits in the top so steam can escape.
Then you place your pie in the oven at 425ºF for 20 minutes and decrease the heat to 350ºF for 30 minutes or until the apples are tender enough to be pierced with a fork and the crust is golden. I’ve found for a deep dish 9″ pie it can take upwards of 45 minutes or longer at 350º. If you notice your crust edge getting too brown before your filling is cooked, tend loosely with tinfoil.
- Recipe for "Grandma's Perfect Pie Crust" which makes 5-6 pies (dough for top & bottom)
- 3-5 peeled and shredded/diced apples per pie
- ⅓ - ½ cup of white sugar per pie
- Sprinkled cinnamon, to taste
- Margarine or button for top of pie
- Preheat oven to 425ºF.
- Make "Grandma's Perfect Pie Crust" and roll out dough to fill pie plates. I usually make 1 big deep dish 9" apple pie and 4 smaller pies with this recipe.
- Depending on the size of your apples you will need 3-5 per pie. Peel and shred apples (with cheese grater) or dice into small pieces and place in large bowl.
- Sprinkle ⅓ to ½ cup of white sugar over apples and sprinkle with cinnamon. I usually give 3 big shakes of cinnamon into my mixture. Stir to mix and do a taste test: add more sugar or cinnamon if desired.
- Spoon apple mixture into pie plates (the more, the better in my opinion) and top with a dollop of margarine or butter in the centre of the pie.
- Top with pie dough and use fork to press or pinch edges of pie together, cut off excess dough. Cut slits on top of pie to let steam escape.
- Bake pie at 425ºF for 20 minutes and then lower heat to 350ºF and continue to bake for 30 minutes or until filling is tender when pierced with a fork and crust is golden. You will be able to see the filling bubbling through the slits in the crust!
Cook from frozen and do not thaw!
Place frozen pie in 425 oven for 30 minutes, lower heat to 350 and cook for 45 minutes or until filling is tender when pierced with a fork and crust is golden.
As I stated in the notes of the printable recipe these pies freeze really, really well. Do not bake them first, just cover with tinfoil, put in a large freezer bag and when you’re ready to bake at 450ºF for 30 minutes and then 350ºF for 30 minutes or more. I hope you enjoy these sweet apple pies!
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