Cooking in metric
|1 to 1.1||kg apples (about 6)|
|15||ml cornstarch (1 tablespoon)|
|2.5||ml cinnamon (1/2 teaspoon)|
|0.5||ml salt (1/8 teaspoon)|
|0.5||ml nutmeg (1/8 teaspoon)|
|25||g butter (unsalted)|
- Preheat oven to 220° C (425° F).
- Prepare a double pie crust, and line
a 23 cm pie plate with the bottom crust.
- Peel and core the apples, then slice thinly.
- Taste a slice of apple and adjust ingredients as necessary (see
Combine the sugar, cornstarch, salt, cinnamon, and nutmeg, then pour over
the apples. Toss the apples gently to coat them.
- Pour apples into the bottom pie shell, and dot with butter. Sprinkle
with fresh lemon juice if desired.
- Cover pie with the top crust and flute the edges to seal them.
Cut 2 or 3 slits in the top crust to vent.
- Sprinkle top crust with sugar. Cover edges with aluminum foil and
bake for 10 minutes, then reduce heat to 180° C (350° F)
for 30 to 40 minutes more. Remove foil about half way through cooking.
If oven does not heat evenly, turn the pie about half way through baking.
Notes and variations:
- For bland apples, sprinkle with 15 ml of lemon juice before covering
the pie with the top crust.
- For sour apples, increase sugar to 130 g.
- For juicy apples, increase the cornstarch to 20 ml.
- If your pie turns out a little too tart, serve it warm topped with
vanilla ice cream.
- Cinnamon can be increased to up to 5 ml (1 teaspoon).
- Use brown sugar instead of white.
- In place of cornstarch, substitute 30 ml flour.