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.”
- 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
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