Apple Pie with Nutmeg Crust
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This delicious combination guarantees that this will be your most requested apple pie.
2-1/2 cups all-purpose flour, sifted
1 tablespoon sugar
2 teaspoons nutmeg
1/2 teaspoon salt
1 cup (2 sticks) chilled butter, cut into small pieces
1/2 cup cold water
1/2 cup (1 stick) butter
1-1/2 cups sugar
2 tablespoons quick cooking tapioca
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup heavy cream
8-10 large Granny Smith Apples, peeled, cored and thinly sliced
To prepare the crust: In a large bowl, mix together flour, sugar, nutmeg and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Divide dough in half; shape each half into a disk. Wrap in plastic wrap; chill for 1 hour.
To prepare filling: In a medium saucepan, combine butter, sugar, tapioca, cinnamon, and nutmeg. Bring to a boil over medium low heat, stirring. Boil for 3 minutes. Remove pan from heat. Stir in cream all at once; return pan to the heat. Cook stirring for 1 minute. Remove pan from heat.
Place apple slices in a large bowl. Stir in the filling mixture until well combined. Place oven rack in lowest position. Preheat the oven to 400 degrees. On a lightly floured surface using a lightly floured rolling pin, roll half of the dough into an 11-inch circle. Fit into a 9-inch pie pan. Spoon filling into crust. Roll the remaining dough into an 11-inch circle. Moisten rim of the bottom crust with water, then cover filling with top crust. Press edges to seal. Trim the overhang. Cut 8 steam vents in the top crust. Place pie on baking sheet. Bake for 30 minutes. Reduce oven temperature to 350 degrees. Bake until filling is bubbly and crust is golden, 30 to 40 minutes. If pie edge browns too quickly, cover with foil. Transfer pie to a wire rack to cool slightly. Serve warm. Makes 10 servings.