In my home, serving up a freshly baked apple pie is a holiday tradition. If you love apple pie, you’ve got to try My Husband’s Favorite Apple Pie. You see, my guy loves apple pie so much that if he had his way, I would make this fruit filled dessert year round! But unfortunately for him I really only make it during the cool fall and winter months as a warm and comforting dessert. So, get ready to sink your teeth into wonderfully soft apples smothered in a not-too sweet cinnamon sugar base and surrounded by a flakey pie crust. This recipe comes together fast, and I use pre-made pie crust to make it even easier!
After my husband’s first bite of this pie, he raved that it was the best Apple Pie I ever made! It’s funny. I always make this same recipe, but for some reason this time it was better than usual. Not really sure what it was, but I was glad that my husband loved it! He truly enjoyed each slice and every morsel of this fruity deliciousness! I personally think the reason he loves this traditional pie so much because this recipe is one that his mom used, and he has great memories of her and her fabulous apple pies.
My Husband’s Favorite Apple Pie
(adapted from Better Homes and Gardens New Cook Book Limited Edition, 2005)
1 package (2 crusts) Pillsbury Refrigerated Pie Crusts
6 cups granny smith apples, pealed, cored and thinly sliced
2 tablespoons freshly squeezed lemon juice
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Milk (for topping)
Extra granulated sugar (for topping)
Turn your oven to 375 degrees. Take our your pie crusts and bring to room temperature.
Meanwhile, put your sliced apples into a large bowl and add the lemon juice. Toss gently to coat. In a medium bowl add the sugar, flour, cinnamon and nutmeg and whisk together, then pour into the apples and stir to coat.
Roll out one pie crust on a floured surface, and place into a 9-inch pie plate. Add the apples to the pastry-lined pie plate and trim the bottom pastry to the edge of the pie plate. Then roll out the other pie crust on a floured surface and place on the top of the apple filling. Slit the top of the pastry and crimp the top and bottom pastry together. Brush the top of the pastry with milk and sprinkle with granulated sugar.
Put foil around the edge to prevent burning. Bake for 40 minutes then remove foil and continue to bake for another 20 minutes, or apples are bubbling and top and edges are golden brown. Remove from oven and place on a wire rack to cool. Serve warm, at room temperature or cold.
Any way you slice it — My Husband’s Favorite Apple Pie will make you come back for seconds, or even thirds! It’s also great served with vanilla ice cream or freshly whipped cream and sprinkled with a dash of nutmeg — a perfect holiday pie!