Search
by Ingredient

Illinois Apple Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by glldll2

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

YIELD

1 Pie

PREP

30 min

COOK

1 hrs

READY

1 hrs

This Midwestern pie leans on Granny Smith apples for a reason: their tartness cuts through the brown sugar and keeps the filling from turning cloying, and their firm flesh holds its shape through a full hour in the oven. A mix of white and brown sugar gives you both clean sweetness and that deeper molasses note, while cinnamon and a quiet hit of nutmeg round things out.

The crust is old-school: flour, salt, vegetable shortening, and ice water, mixed just until it comes together so the shortening stays in flaky little pockets. The milk wash and sugar sprinkle on top is what gives Illinois pie its signature crackly, sparkling crown. A hot start at 450°F (230°C) sets the crust fast; dropping to 350°F (180°C) lets the apples soften without scorching the edges.

Pro Tips

  • Keep everything cold. Ice water, chilled shortening, and even a quick stint for the dough in the fridge before rolling keeps the crust tender and flaky.
  • Toss the apples with lemon juice right after slicing to stop browning and brighten the filling.
  • Cut generous steam vents in the top crust or the filling will pool and make the bottom soggy.
  • Let the pie cool at least two hours before slicing so the juices thicken and set up.

Variations

  • Swap half the Granny Smiths for Honeycrisp or Braeburn for a sweeter, more complex filling.
  • Add a tablespoon of cornstarch or flour to the apples if you like a thicker, less runny filling.
  • Try a lattice top instead of a full crust for a prettier presentation and more visible fruit.

Ingredients

2 473
¼ 1.3
TEASPOON ML SALT
1 237
½ 118
CUP ML WATER
ice cold
¼ 59
CUP ML MILK
¼ 59
CUP ML SUGAR
Apples
6 1.4
CUPS L GRANNY SMITH APPLE
peeled and sliced
½ 118
CUP ML SUGAR
½ 118
CUP ML BROWN SUGAR *
1 5
TEASPOON ML CINNAMON
2 30
TABLESPOONS ML LEMON JUICE
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML NUTMEG
1 15
TABLESPOON ML BUTTER

Directions

Preheat oven to 450 degrees.

For crust, combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knifes until mixture is uniform.

Add water; toss lightly with a fork until dough forms a ball. Divide dough into 2 parts.

On lightly floured surface, roll bottom crust into circle ⅛ inches thick and about 1½ inches larger than inverted 9 inch pie plate.

Gently, ease dough into pie plate, being careful not to stretch dough. Trim edge even with pie plate.

For apple filling:Combine all ingredients in mixing bowl. Stir until mixed well. Spoon into unbaked pie shell.

Use remaining half of dough to roll top crust, as instructed for bottom crust.

Lift onto filled pie. Trim ½ inch beyond edge of pie plate. Fold top edge under bottom crust;flute as desired.

Cut slits or design in top crust to allow steam to escape. Brush top crust with milk;sprinkle with white sugar. Bake @ 450℉ (230℃) for 20 minutes. Reduce heat to 350℉ (180℃);bake an additional 25 to 30 minutes or until crust in golden brown. Cool and serve .

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 487 7% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 324mg 13%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 17%
Sugars g
Protein 15g
Vitamin A 4% Vitamin C 17%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
More health news

Email this recipe