This recipe uses frozen pie crust dough. See recipe.
- frozen dough for two 9-inch pie crusts (don’t thaw it before use)
- 5-6 cups (approximately 4 large apples) cooking apples, peeled, cored, and thinly sliced (I used Golden Delicious)
- Optional: up to 2 tsp lemon juice (I only used about ½ tsp for the Golden Delicious apples)
- ⅔ cups sugar
- 2 Tbsp all purpose flour
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Preheat oven to 375 degrees.
- Remove dough for 1 pie crust from the freezer. Using a lightly floured rolling pin, roll out the dough for 1 pie crust on a lightly floured piece of wax paper. Sprinkle a very little more flour on the dough if it becomes too sticky to roll. If it’s very sticky, you can freeze it a few minutes before continuing to roll it out.
- After the dough has been rolled out so it will overlap the pie pan, very lightly flour the dough after it’s rolled out (this side will be on the bottom of the pie pan; the flour will keep it from sticking to the pan.) Then turn the waxed paper over on the pie pan, centering the rolled-out dough on the pan. Carefully peel the waxed paper off the dough.
- Optional: If desired, sprinkle the apple slices with lemon juice.
- In a large mixing bowl, stir together the sugar, flour, ground cinnamon, and nutmeg until well mixed. Add apple slices and gently stir until the apples are coated.
- Pour the apple mixture into the pastry-lined pie pan. Then trim the pastry dough to the edge of the pie pan.
- Remove dough for the 2nd pie crust from the freezer. Using a lightly floured rolling pin, roll out the dough on a lightly floured piece of wax paper. Sprinkle a very little more flour on the dough if it becomes too sticky to roll. If it’s very sticky, freeze it a few minutes before continuing to roll it out.
- After the dough has been rolled out so it will overlap the pie pan, cut several slits in the dough. Turn the waxed paper over on the pie pan, centering the rolled-out dough on top of the apple mixture. Carefully peel the waxed paper off the dough.
- Pinch the edges of the top and bottom dough together. If you want a decorated edge for your pie, see the instructions provided with the pie crust recipe.
- To prevent the crust from over browning, cover the edge with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove the foil and bake for 40-60 minutes more, until the top crust is golden.
- Cool on a wire rack before serving.
According to our estimates, one serving of a double-crust pie from this recipe will contain 38 mg of sodium. (A single-crust pie will contain only 18 mg sodium)
Note that sodium percentages depend on which daily reference you use. 38 mg of sodium per serving of a double-crust pie implies that this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 2% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 4% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
