1/3 Photos of Best of Best Apple Pie
1 hr 40 mins
I have been making this pie, by request from my friend Connie, for Thanksgiving the last 20 years or so. I clipped it from a magazine (I think Better Homes and Gardens) wore the clipping out and had to scan it to keep a copy. You would think after 20 years I could do it in my sleep, but . . . Anyway, after 20 some years I have only tweeked it a little - that is how good the original is. The only change I have made is to double everything from brown sugar through salt to the asked for amount of apples - we like it sweet and gooey (so if you don't - don't double). Also I use a V-slicer (or mandoline) to slice the apples ultra thin. The original recipe calls for Rome and it means it. I have tried other cooking or pie apples and it just doesn't come out the same. This is a very full pie, you will think you have too many apples, but you don't - trust me. Use your own pie crust, store bought crust, or My Daddy's Pie Crust posted on Zaar. Prep time is estimated on not making your own crust; however I always do - so it takes me WAY more time. Cooking time depends on your oven - the bubbling through the crust is the key. We hope you enjoy it as much as we do.
My Private Note
9 inch ...
Units: US | Metric
- 2 1/2 lbs rome apples, pared, quarterd, cored and thinly sliced (8 cups, from here through the salt, I double, if your dont' won't gooey and sweet then follow as sta)
- 1/3 cup light brown sugar, firmly packed
- 1/3 cup sugar, granulated
- 1 tablespoon cornstarch or 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 18 inches pie crusts
- 2 tablespoons butter
- water (optional) or milk (optional)
- sugar, for sprinkling (optional)
- 1Place apples in a large bowl.
- 2Mix sugars, cornstarch, cinnamon, nutmeg and salt in a small bowl; Sprinkle dry mixture over apples; toss gently, to mix.
- 3Let stand until a little juice forms, at least 10 minutes or more.
- 4Prepare pie crust of your choice.
- 5Pile apple mixture into pastry; dot with butter
- 6Place second crust over the apples, and crimp.
- 7Brush with water or milk if desired.
- 8Sprinkle with sugar if desired.
- 9Bake pie at 425 for 40 minutes or until juices bubble through slits and apples are tender.
- 10If edges are browning too fast cover wth a narrow strip of foil.
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Nutritional Facts for Best of Best Apple Pie
Serving Size: 1 (1705 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3189.5
- Calories from Fat 1302
- Total Fat 144.7 g
- Saturated Fat 44.8 g
- Cholesterol 61.0 mg
- Sodium 2687.9 mg
- Total Carbohydrate 469.0 g
- Dietary Fiber 42.0 g
- Sugars 256.2 g
- Protein 25.5 g