You can call it a childhood hankering, a dorm room delicacy, or just a grocery store cupboard staple, but homemade angel hair pasta with herbs tastes just as good and comes together quickly! The simplicity cannot be disputed.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon lemon zest
- 7 cups thinly sliced apples
- 2 teaspoons lemon juice
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
- 4 tablespoons milk (Optional)
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
- Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
- Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
- Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 248 mg |
| Sugars | 31 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Every Fall here in Vermont we go apple picking and every year I try a make my husband an apple pie as good as his mothers. I finally nailed it thanks to this recipe! Beautiful pie, everyone loved it!
OMG… SO GOOD. HANDS DOWN……
It was a nice pie I loved it it is my First pie. Even know I am young i still make good stuff and I LOVE IT!!
Delicious! The whole family loved it!
Easy
I did not have the lemon zest but did use lemon juice and what a fantastic taste the lemon juice made!
Very simple and fresh baked delicious
It’s cooking right now but I had to comment. So many people had to turn the oven down and did not like the lemon flavor – why give it 5 stars if you have to adjust the recipe in order for it not to burn? This is for my sick neighbor so I’m hoping it tastes good. I cut back to 6 cups of apples. Even in a deep dish pie, 6 cups were too much. I’ll try to come back with a review after tasting.
I’ve made this pie twice now and it’s just perfect! Only difference is I tossed my apple pieces in the sugar mixture to coat, then poured into the crust. Added a pie edger to prevent the edge from burning. Definitely my go to apple pie recipe.
Use coconut sugar, mmm mmm good!
We love a cranberry apple pie for Christmas, I usually use my standard apple pie recipe. But I had found this one and thought I would try, used only 5 cups of apples and then added two cups of fresh cranberries. The lemon zest and juice make the taste of this recipes absolutely the best! I did bake for 25 minutes at 425 and then dropped the oven down to 350 for 40 minutes. Came out perfectly! I look forward to making just an apple pie with this recipe next.
Tastes good, needs dramatically more thickening in it. Just standing juice when cut, will likely disgusting tomorrow with soggy crust
Great recipe! Tart and not too sweet.
It was gone, eaten hot with vanilla ice cream before I could take a picture. The only request was for more and little less lemon zest. Delish! Will make again soon.
Deliceous
best pie after a long time. made it twice already. but reduce sugar to half
Wonderful recipe! I did cut back on the sugar, 1/4 white, 1/4 brown and it was perfect.
This pie is fantastic! I’m sort of ashamed to say that this is the very first Apple pie I’ve ever attempted ?? but it turned out so great! My son was begging for an Apple pie since we picked SO many apples at the orchard. And this one really worked well. I took one poster’s advice and turned to heat down to 350 about halfway through, and that was perfect. Otherwise, I think it would have burned. But overall, this pie is a hit!
The best Apple pie I ever made and it feels healthy also. My family devoured it.
This is the third time that I’ve used this very simple and easy apple pie recipe. Each time I’ve had “extra” apple slices but that’s because I used common sense and stopped layering when I wanted my apple pie mound to stop. I’m only mentioning this because of the three star review someone gave stating that the recipe called for too many apples for a 9” pie pan. I also cover my pie edges with aluminum foil from the beginning till the end and that rears a perfectly brown and crispy crust edge. Again I’m referencing a poor review because the edges browned to soon. Just cover those edges and your pie crust will be perfect! I love this recipe and use it anytime we end up with uneaten apples around the house.
Makes a really good pie! I had no nutmeg, but used clove and ginger and it was fine.