Line a pie pan with bottom crust (see note). Pre-heat oven to 350.
Peel, core, and slice enough apples to fill the pie pan heaping full (the number will vary depending upon the variety and size kind of apples chosen – we like gala, golden delicious and fuji). As each apple is sliced toss it in a bowl with
1/2 cup of light brown sugar
3 tablespoons flour
1 teaspoon cinnamon
1 teaspoon of fresh grated nutmeg, or ground nutmeg
If the apples need a bit more flavor, give them a quick squeeze of lemon.
Toss apple slices until coated in the mixture. Place in pie pan, dot with butter (1 or 2 tablespoons) Roll out top crust and place over apples. Cut away dough that hangs more than one inch over the side. Pinch bottom and top crust together into a wavy crust pattern. Take cut scraps, roll them out, and cut into shapes with a cookie cutter – hearts are nice. Brush the top crust with milk and place the extra pieces on top. Brush the added shapes with milk. Mix up a little white sugar and cinnamon and sift it over the crust. Cut a few vents into the center of the top crust, so the steam can escape and the pie will not bubble over as much. Have a cookie sheet on the rack underneath the pie as they often bubble over and make a very hard to clean, sticky mess.
Bake for one hour, then start checking. A knife slipped into the pie center should pierce the apples easily. If the crust is getting too brown, cover with a sheet of tin foil and keep baking until the apples are soft.
Cool until the bottom of the pie pan is cool to the touch. Cut and serve with vanilla ice cream.
Grandma Kempf’s unorthodox apple pie
Line a pie pan with bottom crust (see note)
Peel, core, and slice enough apples to fill the pie pan heaping full (the number will vary depending upon the variety and size kind of apples chosen – Grandma liked red delicious).
Place apples in a sauce pan with some brown sugar (1/3 to 1/2 cup, depending on the sweetness of the apple) 1/2 teaspoon cinnamon, and lots and lots of nutmeg - as much as 1 table- spoon. Cook the apples in the pan until soft. Pour cooked apples into the pie crust, dot with two tablespoons of butter, cover with the top crust and crimp the edges. Bake in a 350 oven until the crust is brown, maybe 25- 40 minutes. Makes a very tender, nut- meg-scented pie, just the way your Dad liked them growing up.
Note: Grandma Kempf’s crust is always perfect. I asked for her recipe and this is her secret: it comes in a red box in the dairy case at the grocery store and is made by Pillsbury. Now I make a perfect crust too.
Peel, core, and slice enough apples to fill the pie pan heaping full (the number will vary depending upon the variety and size kind of apples chosen – we like gala, golden delicious and fuji). As each apple is sliced toss it in a bowl with
1/2 cup of light brown sugar
3 tablespoons flour
1 teaspoon cinnamon
1 teaspoon of fresh grated nutmeg, or ground nutmeg
If the apples need a bit more flavor, give them a quick squeeze of lemon.
Toss apple slices until coated in the mixture. Place in pie pan, dot with butter (1 or 2 tablespoons) Roll out top crust and place over apples. Cut away dough that hangs more than one inch over the side. Pinch bottom and top crust together into a wavy crust pattern. Take cut scraps, roll them out, and cut into shapes with a cookie cutter – hearts are nice. Brush the top crust with milk and place the extra pieces on top. Brush the added shapes with milk. Mix up a little white sugar and cinnamon and sift it over the crust. Cut a few vents into the center of the top crust, so the steam can escape and the pie will not bubble over as much. Have a cookie sheet on the rack underneath the pie as they often bubble over and make a very hard to clean, sticky mess.
Bake for one hour, then start checking. A knife slipped into the pie center should pierce the apples easily. If the crust is getting too brown, cover with a sheet of tin foil and keep baking until the apples are soft.
Cool until the bottom of the pie pan is cool to the touch. Cut and serve with vanilla ice cream.
Grandma Kempf’s unorthodox apple pie
Line a pie pan with bottom crust (see note)
Peel, core, and slice enough apples to fill the pie pan heaping full (the number will vary depending upon the variety and size kind of apples chosen – Grandma liked red delicious).
Place apples in a sauce pan with some brown sugar (1/3 to 1/2 cup, depending on the sweetness of the apple) 1/2 teaspoon cinnamon, and lots and lots of nutmeg - as much as 1 table- spoon. Cook the apples in the pan until soft. Pour cooked apples into the pie crust, dot with two tablespoons of butter, cover with the top crust and crimp the edges. Bake in a 350 oven until the crust is brown, maybe 25- 40 minutes. Makes a very tender, nut- meg-scented pie, just the way your Dad liked them growing up.
Note: Grandma Kempf’s crust is always perfect. I asked for her recipe and this is her secret: it comes in a red box in the dairy case at the grocery store and is made by Pillsbury. Now I make a perfect crust too.