Apple Pie with Nutmeg

closeup of a piece of apple pie with ice cream and caramel on a plate

Print Recipe

4.78 from 96 votes

Apple pie with nutmeg and cinnamon. The two keys to making this the best homemade apple pie around.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: apple desserts, apple pie, dessert recipe, pie recipes

Servings:

Calories: 506kcal

Author: Julie Clark

Ingredients

Pastry for double pie crust
8 large Granny Smith apples (about 8-10 cups of apple slices)
¼ cup all-purpose flour 33 grams
3/4 cup granulated sugar 150 grams
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
Juice of half a lemon a little over 1 tablespoon lemon juice
2 tablespoons salted butter 28 grams
2 tablespoons 2% milk 30 grams
2 tablespoons coarse sugar 24 grams

US Customary - Metric

Instructions

Preheat the oven to 425ºF. Spray a deep dish 9” pie dish with cooking spray.
Peel, core and slice the apples thinly. Place them in a large saucepan. Sprinkle the flour, sugar, cinnamon, nutmeg and lemon juice over the apples. Cook over medium low heat just until the apples start to soften, about 10-15 minutes. Stir several times during cooking. 8 large Granny Smith apples, ¼ cup all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon freshly grated nutmeg, Juice of half a lemon
Roll one pie dough ball on a lightly floured surface using a rolling pin. Roll into about a 12-inch circle. Place the rolled pastry dough on the bottom of the pie plate. Trim any excess dough, keeping the dough even with the edge of the pie plate. Pastry for double pie crust
Pour the warm apple mixture into the pie plate. Press down on the apples so that they lay flat and don’t have much space between them. This gives a nice, thick pie. Dot the top of the apples with the butter. 2 tablespoons salted butter
Place the second rolled pastry that over the apples. Use a sharp knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute edges of the pie crust to seal.
Cut slits in the top of the pie crust or use the tins of a fork to make the letter “A” on top. Use a pastry brush to brush milk overtop the pie crust, which will give the crust a shine. Sprinkle coarse sugar on top of the pie crust. 2 tablespoons 2% milk, 2 tablespoons coarse sugar
Place the pie plate on a baking sheet with edges just in case the juices run over. Bake for 40 minutes or until the crust is golden brown and the apples are soft. If the crust is browning before you think the apples are softened, cover the edges with foil.
Allow the pie to cool on a wire rack before slicing.

Video

Notes

To get a golden brown crust, brush the top of the unbaked pie with an egg wash. Whisk together 1 large egg and 1 tablespoon of water, then use a pastry brush to brush the top of the pie.
Store in an airtight container. You can also store the pie in the freezer for up to 6 weeks.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition