Blackey's Apple Pie
This rustic apple pie is made the old-fashioned way—simple, hearty, and packed with the flavor of fresh Tennessee apples. It’s the kind of pie you bring out after a long day in the field, shared around the table with family.
Ingredients
Pie Filling:
- 6 cups peeled sliced apples (Granny Smith or local variety)
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1 tbsp lemon juice
- 1 tbsp butter to dot on top
Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup 2 sticks cold unsalted butter, cut into cubes
- 6 –8 tbsp ice water
Instructions
- Make the Crust: In a large bowl, mix flour and salt. Cut in butter until the mix resembles coarse crumbs. Add ice water, 1 tbsp at a time, just until dough holds together. Divide in half, form into discs, and chill for 30 minutes.
- Prepare Filling: In a large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Let sit while you roll the crust.
- Assemble Pie: Roll out one crust and place in a 9-inch pie dish. Fill with the apple mixture. Dot with butter. Roll out the second crust and lay over top. Trim and crimp the edges. Cut slits in the top for steam.
- Bake: Preheat oven to 400°F (204°C). Bake for 20 minutes. Reduce heat to 350°F (177°C) and bake another 30 minutes, until the crust is golden and the filling is bubbling.
- Cool: Let the pie rest for at least an hour before slicing.
Notes
• Use local apples from nearby orchards for the best flavor.
• Serve warm with fresh cream or a scoop of vanilla ice cream.
• Serve warm with fresh cream or a scoop of vanilla ice cream.