Grandma’s Apple Pie

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 2 2/3 cups flour
• 1 cup cold unsalted butter
• 1/2 cup ice water
• 1 teaspoon salt
• Butter to taste
• Cinnamon to taste

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[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Make crust, following directions in any standard cookbook.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Roll chilled crust into plate; trim. Dot with butter; add cinnamon, nutmeg, 1/8 cup sugar, 1 tablespoon minute tapioca.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Slice in 5 peeled apples. Add cinnamon, nutmeg, 1/3 cup sugar, 1 tablespoon tapioca.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Trim, fold and crimp crust; cut in vents; sprinkle sugar on top. Bake 60 minutes at 375°F.[/step-item][/step-list-wrapper]