Mike's Apple Pie
Ingredients
Crust
Apple Filling
Crumb Topping
Instructions
- 1
Peel and slice the apples.
- 2
Combine apples with sugar, lemon juice and zest, cinnamon, salt, nutmeg, and allspice.
- 3
Turn apple mixture into the uncooked, chilled pie shell, mounding toward the middle.
- 4
Make the crumb topping:
- 5
Sprinkle crumb topping over pie, then top with a sprinkling of plain sugar for sparkle.
- 6
Bake using one of these methods:
- 7
Let pie cool 4 hours before eating.
💡 Cook's Notes
This recipe does not call for precooking the apples in order to make the crust crispier (non-soggy). See "Crispy Crust Apple Pie" for instructions. <!-- TODO: LINK TO 'crispy crust apple pie' --> Ideas vary as to the best apple to use in an apple pie. Macintosh are a traditional favorite, although they do not hold up well and become somewhat apple-saucey. Golden Delicious are sometimes recommended. Granny Smith's hold up fine and have great acidity, but not as much flavor after cooking as a Macintosh. The best combo is 4 Granny Smiths and 4 Macintoshes, mixed (about 8 cups sliced). For a treat, if you can find them in season, venture out to the following blue ribbon winners of the Cook's Illustrated trials: Macoun, Royal Gala, Empire, Winesap, Rhode Island Greening, and the ever-favorite Cortland. Cut Granny Smiths into narrower slices, and Cortlands into thicker slices, and mix for combo. For articles: See Cook's Illustrated, November 1997, page 20 For best pie pastry: See Cook's Illustrated, September 1994, page 8
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