RECIPES / Desserts
This was my Nana's signature dish, and was religiously made for every holiday. Making it by hand takes a little extra time, but it's well worth it. The hearty crust compliments the tart apples inside, and your home will smell heavenly.
Nana's Apple Pie
- 4 cups flour
- 2 teaspoons salt
- 1 1/3 cups butter
- approximately 1/4 cup cold water

- 8 medium to large Granny Smith apples, peeled, cored, and thickly sliced
- 1 tablespoon water
- 1 tablespoon flour
- 1 1/2 cups white sugar
- 3 tablespoons cinnamon
- pinch of nutmeg (optional)
- 2-3 tablespoons butter
Crust Preparation:
1) Measure the flour and salt into a large bowl.
2) Chop the butter into small pieces, no larger than 1".
3) Sprinkle butter pieces into flour mixture. Using your hands, begin breaking butter down into smaller pieces in the flour. Do this quickly; the longer you take, the tougher the dough.
4) Once the flour/butter mixture has come together into smaller clumps, slowly begin drizzling the cold water into the mixture. Do this a few tablespoons at a time, as you may not need all of the water.
5) Continue mixing until the dough forms a solid ball. If the dough becomes too sticky because of too much water, work in a few pinches of flour.
6) Cut dough ball in two. Wrap separate halves in wax paper, and place in the fridge while you work on the filling.

Filling Preparation:
1) Take your apple slices and place in a large pan on the top of the stove.
2) Add the tablespoon of water to the apples, and simmer. Make sure to stir the apples often, so they don't stick to the bottom of the pan.
3) In a measuring cup, combine the sugar, cinnamon, and (optional) nutmeg.
4) Once the apples have begun cooking off their excess moisture, poke one slice with a fork. You want the fork to go in with only slight resistance.
5) Take the apples off the heat, and pour into a large mixing bowl.
6) Pour 1 1/4 cups of your sugar mixture over the apples. Carefully fold the apples in the bowl, until they are completely covered in the sugar mixture.
7) Set aside.

Final Pie Preparation:
1) Preheat oven to 425 degrees.
2) Get the pie dough out of the fridge. Using wax paper, roll the pie dough halves into two large circles.
3) Place one circle of dough in the bottom of a deep-dish pie pan. Make sure to press the dough against the bottom of the pan. You should also have extra dough hanging over the sides of the pan.
4) Spoon your apple mixture into the pan.
5) Cut two to three tablespoons of butter into small slivers, and drop on the top of the apples in the pan.
6) Cut a small steam vent into the other dough circle.
7) Carefully place the dough circle on top of the apples. Using a paring knife, cut away the dough so it just reaches the edge of the pie pan.
8) Folding the bottom dough circle up, pinch the pie crusts together.
9) Sprinkle the remaining sugar mixture over the top crust.
10) Put in the oven. When the crust is golden brown and firm to the touch, the pie is done.

Servings: 4-8

Nutritional information per serving

No nutrition information available

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