This Apple Pie is made with granny smith apples, lemons, brown sugar, cinnamon, nutmeg, butter and pre-made pie crust.
There are probably so many different apple pie recipes, but what makes this one different is the incorporation of lemon juice in the apple filling, and let me tell you, it is worth it! The citrus taste from the lemon plays with the sweetness of the sugar, the woody aroma of the nutmeg, and the spice of the cinnamon.
You have to ensure that the crust is not soggy and the filling is just the right consistency. Nancy loves to make this apple pie specifically for Thanksgiving. It can be made a day before (if you don’t want to me making everything at once the day of Thanksgiving) as long as it is wrapped tight in aluminum foil and refrigerated.
How to make Apple Pie
Preheat the oven to 475 F.
Make the filling. Combine the sugar, cornstarch, cinnamon, nutmeg and salt in a bowl. In a separate bowl, add the sliced apples and lemon juice. Add the dry ingredients with the apples and toss.
Place the crust. Add nonstick spray on the bottom of an apple pie dish. Place the dough in the bottom of the pie dish.
Fill the pie. Add the apple filling and pack it in firmly. Melt butter and slowly pour over the filling.
Add the top crust. Slowly and carefully add the top of the crust.
Bake. Bake for 15 minutes. Lower heat to 350 F and bake for 45 minutes.