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The best all-American apple pie from The Pie and Pastry Bible by Rose Levy Beranbaum

  • ground cinnamon
  • nutmeg
  • apples
  • pastry pie shells
  • store-cupboard ingredients

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • stockholm28 on October 17, 2015

    This is really an excellent pie filling, but you need to have some time because it is a multi-step process. You macerate the apples for a couple of hours and then strain off the accumulated juice. You cook down the juice with some butter to make a thick syrup and then add back to the apples. The pie sets up beautifully and has a wonderful apple flavor. I used four types of apples that I got at the farmer's market--- Northern Spy, Bramley (first time I've seen them in U.S.), Stayman, and another variety. Absolutely delicious.

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