Nana’s Apple Pie Without Cinnamon

You have not tasted apple pie until you have tried my Nana’s apple pie without cinnamon!

In fact, the first time I had a slice of apple pie that had cinnamon I was so disappointed. The cinnamon overpowered the apples and it wasn’t nearly as juicy and buttery as my Nan’s.

My favourite thing about making apple pie, or any pie that requires a pastry crust for that matter, is taking the time to make the pastry completely by hand. 

Using a food processor is always an option, but there is just something about using your hands to create the dough that gives me a sense of accomplishment. 

This pastry dough recipe always turns out perfect and makes enough pastry for 2 double crust pies or 4 single crust pies.  It is easy to whip up a batch and freeze to use another time.  Makes pie making on a whim very easy without resorting to a store bought crust.

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What kind of apples are best for apple pie?

When Making an apple pie I try to use a variety of different applies. It not only makes for a nice flavor, it also uses up some random apples.  For this one I used a combination of Empire, MacIntosh and Royal Gala apples.  I used about 6 in total. 

Granny Smith are another great variety to add into the mix.

After washing and peeling the apples I use my handy-dandy apple slicer to quickly core and slice the apple all at once. It pops in the dishwasher for easy clean up. The blades are sharp so

Fill the bottom pie shell with the apples scraping all of the sugar and juices into the pie shell with them!

Apple pie is amazing with ice cream, of course, but try it with old cheddar cheese.  You won’t be disappointed!

Enjoy!

Nana's Fresh Apple Pie

Maureen Reynolds

The pastry recipe makes enough for 2 double crust pies, while the filling is enough to fill one pie. So you can freeze 1/2 the dough for later, or double the filling ingredients to make 2 pies straight away.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting Time15 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• Rolling Pin
• Mixing bowl
• 9 inch pie plate

Ingredients

  

1x2x3x

• PIE PASTRY
• 500 grams pastry flour
• 2 tsp baking powder
• 300 grams shortening chilled
• 60 grams sugar
• 1 tsp salt
• 150 millilitres very cold water
• FOR FILLING
• 6 to 7 apples of your choice peeled and cut into wedges
• 100 grams sugar
• 1 ½ tsp cornstarch
• juice of 1/2 lemon
• milk for brushing top of pie
• regular or course sugar

Instructions

Pastry

• Sift flour and cornstarch together in a large mixing bowl
• Cut shortening into small pieces and rub into flour until mixture resembles course pea-sized crumbs
• Add the sugar and salt into cold water and stir until dissolved
• Add the water all at once to the flour/shortening mixture and stir just until dough comes together. Do not over mix.
• Cover and let rest for 10 to 15 minutes
• Divide dough into 4 equal pieces and using 2 of those pieces roll dough into 2 circles, one for lining pie plate and one for top crust

Filling

• Add peeled, cored and sliced apples into a bowl with the sugar, cornstarch, and lemon juice and stir until apples are well coated
• Add the apples to the prepared pie crust being sure to scrape all the juices out of the bowl
• Lightly brush edges with milk
• Cover the apples with the second prepared pastry and seal edges by pressing down along entire edge with a for, or crimping with your preferred method.
• brush entire pie with milk and sprinkle with sugar
• make a few cuts in the top crust to allow steam to vent
• bake at 400 degrees for approximately 30 minutes. If edges brown faster then the centre, you can cover the edges with foil

Notes

Cover and store in the refrigerator for up to 4 days.  

Serve with ice cream or a slice of cheddar cheese.

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https://www.redcottagechronicles.com/recipe/fresh-apple-pie/