Continuing a Family Tradition: Nana’s Apple Pie
As the air grows crisp and the leaves change color, my family and I head up to my parents farm in Western Mass to harvest. We pick crunchy apples, delicate raspberries, plump tomatoes, round pumpkins, squash and potatoes. Then we cook and bake! Apple pie is one of my favorites. This recipe is a twist on my Nana’s Apple Pie. It is fast and easy because of store bought crust and contained low added sugar for health. The sweetness of the honey crisp apples shines through, and I add macoun apples for a bit of tart for balance. Enjoy!
- 1 Dozen - Medium Sized Apples (peeled and sliced)
- 1 Lemon (Juiced)
- 1/4 Cup- Sugar or Sugar Substitute (Stevia works great, use 1/4 teaspoon of extract or powder)
- 1/4 Teaspoon - Cinnamon
- 1/4 Teaspoon - Nutmeg
- 1 Package Pie Crust (Gluten Free if needed)
- Heat oven to 400 degrees
- About a dozen apples pealed and sliced. -A trick I use is to fill the pie plate with the sliced apples to see the height I want to achieve. Apples can come up over the pie plate by about 1/2 inch as they bake down. I like to slice them thinner so they bake faster but not too thin that they turn to apple sauce. -The most important part to any fruit pie is the quality and flavor of the fruit. Choose fresh and crisp apples. I always like to taste them first. I mix a sweet and tart variety. I like to use local in-season apples. My favorite combination is honey crisp for sweetness (available early fall) and macoun for tart. Both apples are firm and stand to baking
- Mix apples together with juice of one lemon, sugar, cinnimon and nutmeg
- Place the bottom crust in the plate and pile in the apples
- Place the top crust on top and press together the edges around the pie. I don't worry about it being prefect as it looks more rustic. Sprinkle with sugar on top if desired
- Use a cookie cutter to make a vent in the top of the pie. I use a shape the kids like- something fall themed like an apple or pumpkin is great
- Cover pie with tin foil and place on a cookie sheet. Bake for 15 minutes at 400 and then turn down to 350 and bake for another 45 minutes. Remove tin foil and bake another 15 minutes or so until the crust is golden. Remove from oven and let cool then enjoy!!!
Liz's earliest memories are about food, love and family. Together with her husband of eight years, she has two boys ages 4 and 3 months. Her job selling software to law firms (she has not only has a law degree but also a masters in law firm management) keeps her busy. In her free time she enjoys harvesting on her family's farm or cooking and baking in the kitchen. Since having to cut out sugar, dairy and gluten from her diet she finds healthy ways to enjoy the foods she grew up making and eating. As a yellow belt in Six Sigma process improvement, she is always looking for ways to cut waste out of cooking and baking while still slowing down to enjoy the process of sharing a good meal and love with her family and friends.