Classic Apple Pie

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I love this apple pie, my sister has said it is the best apple pie she's ever eaten. I love to use three granny smith, three mcintosh and only two gala. I think that more than two gala's makes it a bit too sweet. I make an all butter crust for it and have fun by making a lattice pie crust.

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WOW! i have been making apple pies for 30years and this is the best recipe i have used. a bit more involved, but not too much so, and WELL worth the extra time. i didn't stray from the directions at all....like, cook slicers in butter, allow filling to cool completely, preheat oven at 400 for at least 30mins, place pie on hot baking sheet and turn down oven, ....etc..... steps i have never used before.. what a difference ! definitely will be keeping this recipe .....

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Absolutely delicious!! The only thing I forgot to do was to brush the top of the crust with the egg wash because I didn't want the extra sugar but the egg wash would've made the crust a bit more golden. Other than that, the key to this is cooking the apples first. I've made other pies where the apples are not cooked and the filling is very watery afterwards. This made the filling thicken up and the apples soften so that after baking it came out perfect! The only thing I would question is just how many apples to use- it's hard to picture 4 cups of chopped apples and in fact the plastic mixing bowl I used holds 12 cups and I filled it with chopped apples. It came out to about 6-8 apples depending on size. I used the same amounts of all the ingredients which are listed and added some nutmeg to the cinnamon step. This is definitely a recipe I will save for the holidays to make again (and even in between!