This is my mum's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
This was delicious! I added a few touches to it, also. I mixed the apples with 1 tablespoon of lemon juice, stirred in the sugar and 2 tablespoons of flour to thicken the juices. After adding the top crust, I brushed on an egg wash ( 1 egg beaten with 1 tablespoon milk)and sprinkled 1 tablespoon of sugar. I placed the glass pie dish on a baking sheet to prevent any spill-over from dripping onto the oven's floor. - 09 Feb 2002 (Review from Allrecipes US | Canada)
This is a wonderful recipe. I added 1-2 TBLS lemon jiuce, 2 TBLS flour, 1/2 teas vanilla 1/4 teas nutmeg and used brown sugar instead of white. Then mixed the seasonings with the apples before putting it in the crust. I won first prize at a local Farmer's Market apple pie contest so thanks! I cooked it longer- more like 55 minutes so next time will do the 10 minutes at 450, then 40 minutes at 375 I think will work great. It might be my stove so just wait until it is bubbling. - 15 Oct 2007 (Review from Allrecipes US | Canada)
I have made this pie several times to the point of not needing the recipe anymore. Even though it's simple, people rave over it! I recently began to add 1/2 teaspoon vanilla extract, and it gives a wonderful flavor. Also, I spray my pie pan with Butter flavored nonstick spray, so it's easy to serve (I do cheat and use the refrigerated crusts). I like to dash the crust with a little butter, sugar, and cinnamon. - 27 Jun 2002 (Review from Allrecipes US | Canada)