Ruthie’s Apple Pie

Fresh apple pie — the way it’s made at Ruthie and Moe’s Diner in Cleveland, OH.

[quicklook-recipe prep_time=”60 min” cook_time=”45 min” serves=”10″ details=”” ]

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

  • 1 piecrust recipe
  • 5 pounds Granny Smith apples
  • 2 tablespoons fresh lemon juice
  • 1 1/4 cups granulated sugar
  • 2/3 cup packed light brown sugar

[/ingredients-left]
[ingredients-right]

  • 2/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice

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

[step-list-wrapper title=”How to make it” time=”1 hour, 45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 425°F. Make the crust, roll out half and fit it into a deep-dish, 10-inch pie plate, letting the edge hang over 1 inch. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Peel, core and slice the apples 1/4 inch thick. In a large bowl, toss them with the lemon juice. On a piece of wax paper, sift both sugars, the flour, salt, cinnamon and pumpkin pie spice, then toss the apples. Spoon into the piecrust, mounding the apples high in the center. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Roll out the remaining dough to make the top crust, and cut out three openings in the shape of an apple. Place on top of the pie and flute the edges. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake for 20 minutes. Lower the temperature to 375°F and bake 25 minutes longer or until the apples are tender when tested with a fork. Let the pie cool on a rack for at least 1 hour before serving. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”625″ calories_fat=”” fat=”21g” sat_fat=”9g” choles=”25mg” sodium=”271mg” carbs=”109mg” sugars=”” protein=”6g” fiber=”2g”]

[/nutrition-info]

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Originally Published in Reader's Digest