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The Culinary Institute of America chose this recipe -- from hundreds submitted by RD readers for our May 2005 "America's 100 Best" issue -- as the best apple pie. Winner Jack Nordick of Ortonville, Minnesota, says he doesn't measure much. "I just mix until it looks right."
You Will Need
Crust
2 2/3 cups flour
1 cup cold unsalted butter
1/2 cup ice water
1 teaspoon salt
Filling
Butter to taste
Cinnamon to taste
Nutmeg to taste
1 cup sugar (approximately)
3 tablespoons minute tapioca
10 peeled apples (Wolf River; or a mix of Granny Smith, McIntosh and Rome)
3 tablespoons orange juice concentrate
What to Do
1. Make crust, following directions in any standard cookbook.
2. Roll chilled crust into plate; trim. Dot with butter; add cinnamon, nutmeg, 1/8 cup sugar, 1 tablespoon minute tapioca.
3. Slice in 5 peeled apples. Add cinnamon, nutmeg, 1/3 cup sugar, 1 tablespoon tapioca.
4. Add 5 more sliced apples; press firmly. Add more cinnamon, nutmeg, 1/3 cup sugar, 1 tablespoon tapioca; drizzle 3 tablespoons OJ concentrate on top. Dot with butter; cover with top crust.
5. Trim, fold and crimp crust; cut in vents; sprinkle sugar on top. Bake 60 minutes at 375°F.
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