Who could teach you better than The Old Farmer’s Almanac? We call our recipe the Perfect Apple Pie because it
has that easy, buttery homemade pie crust you love, and the right mix of apples for that fruity, not gooey, taste.
Note: Be sure to use fresh new apples that are kept cold in the refrigerator. Older apples and/or apples that are
stored at room temperature can turn even a firm apple to mush. This is why we added a step of putting your
cooked apples in the freezer to keep them firm! We particularly love Granny Smith apples, but you can substitute
other apples. Just avoid really soft apples such as McIntosh apples, which would give you a soupy pie.
Total Time: 1 hour 10 minutes / Hands-On Time: 30
minutes – Yield: 8 servings
For the Pie
• 2 pounds firm-sweet apples (such as Golden
Delicious, Pink Lady, Jonagold)
• 1 pound firm-tart apples (such as Northern Spy,
Granny Smith)
• 3/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Double-Crust Pastry Dough (see below)
• Flour (for work surface)
• 1 large egg, well beaten
• 1 tablespoon coarse or granulated sugar
• 1 tablespoon cornstarch



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