Apple Pie

Granny Smith work best for this recipe, but if you like less tartness, try Red or Golden Delicious.

Recipe courtesy of Jeanne Plumley and Rebecca Miller, the mother-daughter duo behind Peggy Jean’s Pies in Columbia, Missouri

Yields | 1 9-inch pie |

  • 6 or 7 large apples
  • 1½ cups granulated sugar
  • ¾ cup flour
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • fluted, unbaked pie shell
  • 1 Tbsp butter
  • unbaked, prepared pie dough

Preparation | Preheat oven to 425°F. Peel, core and slice apples. In a large mixing bowl, stir together sugar, flour, nutmeg and cinnamon. Add apple slices and toss gently until apples are completely covered. Add the coated apples to a fluted unbaked pie shell. Dot apples with butter. Using prepared pie dough, cover the top of the pie and flute the pie shell. Using a fork, add ventilation holes to the top. Bake on a parchment-lined cookie sheet for 1 hour or until juice begins to bubble through holes in the crust.

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