This classic apple pie features tender Macintosh apples spiced with cinnamon, allspice, and nutmeg, nestled in a buttery, flaky crust. The filling is sweet and aromatic, balancing tart fruit with rich brown sugar. It’s a comforting dessert perfect for family dinners, holidays, or cozy weekend baking. The recipe includes a simple glaze to add shine and extra sweetness. Serve warm with vanilla ice cream or whipped cream for an indulgent treat that brings nostalgic home-style flavor to your table.
Mom’S Homemade Apple Pie – From Josephine O’H
Description
This classic apple pie features tender Macintosh apples spiced with cinnamon, allspice, and nutmeg, nestled in a buttery, flaky crust. The filling is sweet and aromatic, balancing tart fruit with rich brown sugar. It&# 226;ÂÂs a comforting dessert perfect for family dinners, holidays, or cozy weekend baking. The recipe includes a simple glaze to add shine and extra sweetness. Serve warm with vanilla ice cream or whipped cream for an indulgent treat that brings nostalgic home-style flavor to your table.Ingredients
Directions
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Preheat the oven to 425ðF (220ðC).
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Prepare the crust by mixing 2 cups flour, 1/2 cup vegetable oil, 1/4 cup milk, and 5 dashes salt until a dough forms.
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Divide the dough into two balls, wrap each in wax paper, and roll out to fit an 8-9 inch pie plate.
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Place the bottom crust into the pie plate.
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In a large bowl, combine the sliced apples, brown sugar, granulated sugar, cinnamon, allspice, and nutmeg.
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Pour the apple mixture into the crust-lined pie plate.
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Dot the filling with a few pats of butter and sprinkle with a few teaspoons of flour.
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Roll out the top crust and place it over the pie, sealing the edges.
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Cut slits in the top crust to allow steam to escape.
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Place the pie on a baking sheet lined with parchment paper to catch any overflow.
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Bake at 425ðF (218ðC) for 10 minutes.
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Reduce oven temperature to 350ðF (175ðC) and bake for another 50 minutes, or until the crust is golden brown and filling is bubbly.
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Remove from oven and cool on a wire rack.
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While the pie is still hot, brush with a glaze made from 3/4 cup confectioners' sugar, 1/2 teaspoon vanilla, and enough milk to reach a drizzling consistency.
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Allow the glaze to drip into the slits, then cool completely before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 322.0kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 22.1mg1%
- Total Carbohydrate 83.0g28%
- Dietary Fiber 5.2g21%
- Sugars 74.5g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a baking sheet lined with parchment paper or foil underneath the pie to catch any potential spills during baking.
For the crust, handle the dough as little as possible to ensure it remains flaky. Chill the dough for 30 minutes before rolling if it feels too sticky.
Macintosh apples work well for this recipe, but you can substitute with Granny Smith or Honeycrisp for a tart contrast, or use a mix for complex flavor.
The glaze should be applied while the pie is still warm so it can seep into the steam vents and create a beautiful shine.
Serve warm with vanilla ice cream, whipped cream, or a scoop of custard for an extra decadent dessert.
Store leftover pie in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat slices in the oven for best texture.
