In this tutorial, learn how to make a traditional Southern apple pie with Granny Smith apples from scratch! Betty will show you a favorite recipe that she has used for over 40 years and never disappoints. Enjoy this delicious American favorite any time by following this clip from Betty.
You Will Need:
*pastry for 9-inch two-crust pie
*¾ cup sugar
*¼ cup self-rising flour (If you are using plain, all-purpose flour, add a dash of salt)
*½ teaspoon ground nutmeg
*½ teaspoon ground cinnamon
*6 cups thinly sliced peeled, tart, firm apples
*2 tablespoons butter, cut into small cubes and refrigerated until needed
Prepare two circles of unbaked pastry, each large enough for a 9-inch pie.
Place one of the pastry circles into a 9 to 9 ½-inch pie plate.
Pat the pastry circle until it fits the pie dish well and is even, with edges that come to the top of the dish.
Set this prepared crust and the other pastry circle aside.
In a large mixing bowl, mix together ¾ cup sugar, ¼ cup flour, ½ teaspoon nutmeg, and ½ teaspoon cinnamon.
Add 6 cups thinly sliced peeled, tart, firm apples.
Stir until all apple slices are coated with the sugar/spice mixture.
Pour into pastry shell that is in pie dish.
Use the back of a spoon to even out the apples in the pie filling, until they are fairly smooth.
Dot the top with the 2 tablespoons of small butter cubes.
Create a lattice pastry crust. If you prefer a solid top, place your second pastry circle on top of pie filling, cut slits in it, and seal and flute the edges.
Place strips of aluminum foil over the edges of the pie crust to prevent over-browning, and bake at 425 degrees about 40 to 50 minutes until crust is brown and juice begins to bubble through the openings in the top crust.
Cool, and serve warm or at room temperature.
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