Apple Pie with Nutmeg
User Reviews
4.8
Apple Pie with Nutmeg
Description
Apple Pie with Nutmeg begins by preparing a warm filling of peeled, cored, and thinly sliced Granny Smith apples simmered with flour, sugar, cinnamon, freshly grated nutmeg, and lemon juice. This gently softens the apples and blends the spices, while the flour thickens the juices, creating a cohesive filling that remains flavorful and slightly tart.
The filling is poured into a pie crust rolled out to line a deep dish 9-inch pie plate. The apples are pressed flat for a thick slice. The pie is finished with pats of butter over the filling and a top crust glazed with milk and sprinkled with coarse sugar, which bakes to a golden brown and adds a sweet crunchy finish.
Once baked, the pie offers tender, spiced apple layers with the distinctive warm, sweet aroma of nutmeg, enclosed by a crisp, flaky crust. It’s suitable for classic dessert servings, complemented by ice cream or cream.
Notes advise brushing the top crust with an egg wash for a golden color before baking and provide guidance on storing the pie in airtight containers or freezing for up to six weeks. Calorie estimates are approximate, based on eight slices per pie and variability in ingredient brands.
Ingredients
- Pastry for double pie crust
- 8 large apple about 8-10 cups of apple slices, Granny Smith variety
- ¼ cup all-purpose flour 33 grams
- 3/4 cup granulated sugar 150 grams
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg freshly grated
- lemon a little over 1 tablespoon lemon juice, juice of half
- 2 tablespoons butter 28 grams, salted
- 2 tablespoons milk 30 grams, 2%
- 2 tablespoons sugar 24 grams, coarse
Instructions
- Preheat the oven to 425ºF. Spray a deep dish 9” pie dish with cooking spray.
- Peel, core and slice the apples thinly. Place them in a large saucepan. Sprinkle the flour, sugar, cinnamon, nutmeg and lemon juice over the apples. Cook over medium low heat just until the apples start to soften, about 10-15 minutes. Stir several times during cooking. 8 large Granny Smith apples, ¼ cup all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon freshly grated nutmeg, Juice of half a lemon
- Roll one pie dough ball on a lightly floured surface using a rolling pin. Roll into about a 12-inch circle. Place the rolled pastry dough on the bottom of the pie plate. Trim any excess dough, keeping the dough even with the edge of the pie plate. Pastry for double pie crust
- Pour the warm apple mixture into the pie plate. Press down on the apples so that they lay flat and don’t have much space between them. This gives a nice, thick pie. Dot the top of the apples with the butter. 2 tablespoons salted butter
- Place the second rolled pastry that over the apples. Use a sharp knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute edges of the pie crust to seal.
- Cut slits in the top of the pie crust or use the tins of a fork to make the letter “A” on top. Use a pastry brush to brush milk overtop the pie crust, which will give the crust a shine. Sprinkle coarse sugar on top of the pie crust. 2 tablespoons 2% milk, 2 tablespoons coarse sugar
- Place the pie plate on a baking sheet with edges just in case the juices run over. Bake for 40 minutes or until the crust is golden brown and the apples are soft. If the crust is browning before you think the apples are softened, cover the edges with foil.
- Allow the pie to cool on a wire rack before slicing.
Notes
- Brush the unbaked top crust with egg wash (1 large egg whisked with 1 tablespoon water) for a golden, shiny finish.
- Store the baked pie in an airtight container or freezer for up to six weeks.
- Calorie counts are estimates based on eight slices and can differ by ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 82g | 27% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 7mg | 2% |
| Sodium | 228mg | 10% |
| Potassium | 294mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 45g | 90% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 29mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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