Grandma’s Apple Pie

This prize winning recipe is sure to tame your apple pie cravings.

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.”

Ingredients

  • 2 2/3 cups flour
  • 1 cup cold unsalted butter
  • 1/2 cup ice water
  • 1 teaspoon salt
  • 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

    How to make it 


  • 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.

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

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