By Victoria Hart Glavin of Tiny New York Kitchen
My family Apple Pie recipe has been kept in the family for a good reason. It’s perfectly reliable and perfect for the July 4th holiday weekend.
- 1 Double Pie Crust
- 6 Medium Thinly Sliced Medium Apples (6 Cups)
- 3/4 Cup Sugar
- 2 Tablespoons Unbleached Flour
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Nutmeg
- 1 Tablespoon Freshly Squeezed Lemon Juice
Preheat your oven to 425 degrees. Line bottom of ungreased 9 inch pie plate with pie crust. Make sure to press firmly against sides and bottom.
In a large-size bowl, gently mixt apples, sugar, flour, cinnamon, kosher salt, nutmeg, and lemon juice. Spoon apple mixture into pie plate on top of pie crust. Spread evenly. Top with second crust and seal edges by pinching together. Cut slits in several places in top crust.
Place in oven and bake for 40 to 45 minutes until apples are tender and crust is golden brown. Cover edges of crust with strips of foil after first 15 minutes of baking to make sure edges don’t get too brown. Remove from oven and cool for 2 hours before serving. Makes 1 apple pie and serves 8.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.