There’s always a story behind a family recipe and this one is no exception. I hope you will try this “secret” recipe that’s no longer a secret. I had to share it with all of you in memory of my Uncle Doc who loves this pie so much he wanted to take the rest home one Thanksgiving. A week later I made him a whole pie and dropped it by his house. He never forgot it. Perhaps you can gift someone with this pie over the holidays.
I make this recipe at least once a year on Thanksgiving or Christmas. I don’t know why I don’t make it more often because it’s really worth it and so many people like the flavor especially the next day.
I make the crust with this easy whole grain pie crust recipe that makes six at one time. This Thanksgiving I made a homemade pumpkin pie and apple pie which used three of the crusts. I froze the other three for Christmas. Click here for this Kitchen Aid mixer recipe.
- 1 store-bought or homemade double crust recipe
- 7-8 cups peeled, cored sliced Granny Smith apples
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 tablespoons flour
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1 egg white, well beaten
- Prepare the crust in a deep dish baking pan.
- Sprinkle apples with lemon juice.
- Combine remaining ingredients in a small bowl.
- Toss apples with the mixture and pile in pan.
- Place another crust on top and vent or decorate with pie cut-outs.
- Brush with well beaten egg white. Sprinkle sugar on top if desired.
- Bake 375 for 35 minutes. Increase to 400 and bake 10-15 minutes.
- Cool on a cooling rack for at least 30 minutes.
This pie is freezer friendly double wrapped in foil frozen right before the baking point. Or I often freeze the homemade crust separately and have it ready to go for the pie. Thaw completely and bake according to directions.
Have you ever made homemade apple pie?