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!

ApplePie_Prep_makeandtaste
ApplePie_Prep2_makeandtaste
applepie_makeandtaste-3
ApplePie_Family_makeandtaste

Nana's Apple Pie

Prep Time: 25 mins
Cook Time: 60-75 mins
Yields: 9" pie

Ingredients

  • 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)

Method

  1. Heat oven to 400 degrees
  2. 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
  3. Mix apples together with juice of one lemon, sugar, cinnimon and nutmeg
  4. Place the bottom crust in the plate and pile in the apples
  5. 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
  6. 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
  7. 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!!!

You May Also Like

No Comments