This recipe come from the Lion House Cookbook. It’s hard to pick just one, but I think this is my favorite pie.  : )

Print
Apple Pie
Ingredients
  • pastry for 9" two-crust pie
  • 4-5 cups tart apples (peeled, cored and sliced)
  • 1/4-1/2 cup water
  • 3/4-1 cup sugar
  • 1-2 Tbsp flour
  • 1/2-1 tsp cinnamon
  • 1/8 tsp salt
  • 1 Tbsp lemon juice
  • 2 Tbsp butter or margarine
Instructions

  1. Make pastry dough and line 9" pie dish with half of it. Cover this and remaining dough (in ball) to keep from drying out.

  2. Steam or simmer apples gently in water until they wilt and begin to become transparent. (This is a partial cooking only so that apples will cook thoroughly in the pie.)

  3. Combine the sugar and other dry ingredients. Mix well. 

  4. Spread half of the sugar mix over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add 1/4 cup of the cooking liquid. Sprinkle with remaining sugar mixture. 

  5. Sprinkle pie filling with lemon juice and dot with butter. 

  6. Roll, fit, and seal top crust. Brush with milk and sprinkle with sugar, if desired. (Also, make sure you either cut slits in top or cut decorative shapes to allow steam to escape.)

  7. Bake on lower shelf of oven at 425 for 30 to 40 minutes, or until nicely browned.

Recipe Notes

*Note: Depending on how deep your pie dish is, you may want to use more or less apples. For the pie pictured (a deeper dish), I cut up 6 medium granny smith apples (about 6 cups) thinking I’d have extra, but ended up using them all. I also went with the larger measurements when given a range to pick from.