One of the secrets to this apple pie is to cut the apples into small, evenly sized chunks, rather than long slices. This allows for more even cooking and makes the pie much easier to cut.
The other secret is to brush the top of the crust with milk before baking. The milk gives the crust a beautiful brown finish without the hard gloss of an egg wash.
The flavor of this pie is all apple… except for a hint of cinnamon. To make sure this pie is not overly sweet, cut the sugar down from 1 cup to 2/3 cup if you are using very sweet apples.
This is a tried and true, delicious recipe. You will love how easily the pie slices and how the apple flavor really shines through.
It’s even better when you make it with Mom’s Never Fail Pie Crust.
Love apple pie? You might also enjoy this:
Mini Apple Pies with Crumb Topping
- 5 large apples
- 1 cup granulated sugar (use less with very sweet apples)
- 2 Tbsp. all purpose flour
- 1 tsp. cinnamon
- 2 Tbsp. butter, cut into small pieces
- 2 homemade or refrigerated pie crusts
- Combine 4 cups of water and 1 tsp. of salt in a large bowl.
- Peel the apples, core them, and slice them. Place the apples in the salted water.
- Prepare a 9 inch pie pan with a bottom crust.
- Drain the apples, but do not rinse them.
- Combine the apples, sugar, cinnamon, and flour. Toss well to combine.
- Place the apple mixture into the pie pan and dot with the putter.
- Top with the remaining crust.
- Brush the top crust with milk and bake at 400 degrees for 50 minutes.
- NOTE: if the pie crust edges brown too quickly, cover with foil.