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A fresh apple pie without cinnamon sitting on a counter with an apron underneath it.

Nana's Fresh Apple Pie

Maureen Reynolds
This old fashioned apple pie without cinnamon lets the pure, sweet flavour of fresh apples shine in a buttery, flaky homemade crust. My Nana made it this way for years, and once you try it, you'll understand why. The filling is simple - just apples, sugar, lemon juice and a little cornstarch - and the result is a golden, wholesome pie that never goes out of style. The pastry recipe makes enough for two double crust pies, so freeze half the dough for another day or double the filling and bake two pies at once!
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time15 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Rolling Pin
  • Mixing bowl
  • 9 inch pie plate

Ingredients
  

Pastry

  • 4 cups pastry flour or all purpose flour
  • 1 ½ cups shortening, cut into small cubes chilled
  • ¼ cups sugar
  • 10-16 tablespoons ice water

Filling

  • 6 to 7 apples of your choice peeled and cut into wedges
  • ½ cup sugar
  • 1 ½ tsp cornstarch
  • juice of 1/2 lemon
  • milk for brushing top of pie
  • regular or course sugar for sprinkling on top of unbaked pie

Instructions

  • Preheat oven to 400℉

Pastry

  • In a large mixing bowl whisk together flour and sugar, add shortening cubes and using a pastry cutter, cut shortening into flour until it resembles small peas (or using clean hands, rub shortening into flour until it resembles small peas).
  • Add ice water, 1 or 2 tablespoons at a time, stirring with a fork after each addition, just until dough comes together. Do not over mix.
  • Cover and let rest for 10 to 15 minutes
  • Gently bring dough into a ball and divide dough into 4 equal pieces and using 2 of those pieces roll dough into 2 circles, one about 13 inches in diameter for lining pie plate, and one 11-12 inches in diameter for top crust. Reserve other 2 portions for a second pie.

Filling

  • Add peeled, cored and sliced apples into a bowl and drizzle with lemon juice. Add sugar and cornstarch and toss to fully coat apple slices.
  • Add the apples to the prepared unbaked bottom pie crust being sure to scrape everything out of the bowl including the juices. Lightly brush edges of dough 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 and using a paring knife, cut a 4 or 5 small slits to act as vents to allow steam to escape.
  • 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/