I will never prepare just one apple pie; I always process enough apples for at least 2-3 so I can have homemade pies whenever I need them.
Apple Pie Filling:
- 6 cups thinly sliced peeled apple
- 1 tablespoon lemon juice (optional, if apples lack tartness)
- 2/3 cup granulated white sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
Combine all ingredients in a large bowl and toss to coat, all to rest for 10 minutes, toss again. Place apples in a pie crust to bake or freeze for later use.
Cover pie with an additional piecrust or use crumb topping. Cover edge of pie with foil and bake at 375 degrees for 25 minutes. Remove the foil from the edge and bake for additional 20-25 minutes until top is golden. Allow pie to cool before slicing.
Crumb Topping:
- 2/3 cup flour
- ½ cup sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 5 tablespoons butter, softened
Combine all ingredients in a medium bowl and mix until crumbly. Spread evenly over apples and bake as directed.
Makes one 9-inch pie.