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The classics

Apple Pie

Two hours of standing, and it matters

An apple pie is not lost in the oven, it is lost on the counter. Cut it hot and the filling runs off the plate, which is why Grandma June's version ends on a line most people leave out: two hours of standing before the knife. Eight ingredients, six steps, and half the apples tart and half sweet so the filling keeps some bite. It is the recipe here where the resting time has to read as loudly as the doses.

Serves 8 · prep 30 min · cook 55 min · rest 2 hrs

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Apple Pie laid out as an image, Watercolor style

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The ingredients

  • 2 pie crust
  • 6 apples
  • 3/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp butter

How to make it

  1. Line a deep dish with the first pie crust and put it back in the refrigerator while you work.
  2. Peel and slice the apples thin, then toss them with the granulated sugar, the flour, the cinnamon, the nutmeg and the lemon juice.
  3. Pile the apples high in the shell and dot the top with the butter cut into small pieces.
  4. Lay the second crust over, seal the rim, and cut four slits in the middle so the steam has somewhere to go.
  5. Bake at 425 °F for 20 minutes, then drop to 350 °F for another 35 until the juice bubbles through the slits.
  6. Let it stand two hours before cutting.

What makes the difference. She never used one kind of apple. Half tart, half sweet, so the filling keeps some bite instead of turning to sauce.

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