You'll never need another apple pie recipe again after trying this one!
Ingredients
Pie Filling (see recipe and instructions for dough in post):
5-6 cups of apples (~6 medium). The best varieties available in most stores are Granny Smiths (tart and firm), Braeburns, Cortlands, Golden Delicious, or McIntosh (sweet, but a little mushy)
¾ cup sugar; plus 1 tbsp (for topping)
½ teaspoon ground cinnamon; plus ⅛ tsp (for topping)
⅛ teaspoon salt
1 tablespoon fresh lemon juice
3 tablespoon all-purpose flour
1 tablespoon unsalted butter
Instructions
Preheat the oven to 400°F.
Peel, quarter, and core the apples. Slice them 1/16 inch thick.
Put the apples in a medium bowl with sugar, ground cinnamon, salt, and lemon juice. Gently stir until well mixed together.
Stir in the flour.
Place the apples evenly in the pie pan (with bottom crust in place -- please see post for dough and crust instructions).
Cut the butter into 8 pieces and place over the apples.
Place the top crust on top of the apples. Fold the edge of the top crust under the bottom edge. Press the edges of the pie together with your fingers. If desired, press around the pie edge with your fingers or the tines of a fork making a decorative pattern.
Stir together the 1 tablespoon sugar and the ⅛ teaspoon cinnamon. Sprinkle over the top of the pie.
Cut four slits, each about 1 inch long in the middle of the pie.
Place the pie in the top third of the oven. Place a baking sheet on the lower rack or on the oven floor to catch any juices. Bake for 30 minutes.
Reduce the temperature to 350°F and bake until the pie is nicely browned and the apple slices are soft when you insert a paring knife into one of the slits, about 45 minutes more.
Let the pie cool slightly before cutting.
Store at room temperature.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2015/10/perfect-apple-pie-recipe/