Recipe Background
What can be said about Classic Apple Pie that hasn't already been said? How can anyone say no to tender cooked apples, sweetened with molasses flavors and autumnal spices? Is it even possible to resist Classic Apple Pie's buttery crust and golden color? We can't imagine the answer to that question being no, because this pie is just that good. What's unquestionable is how many smiles you'll see when you start slicing into this fantastic fall dessert!
What can be said about Classic Apple Pie that hasn't already been said? How can anyone say no to tender cooked apples, sweetened with molasses flavors and autumnal spices? Is it even possible to resist Classic Apple Pie's buttery crust and golden color? We can't imagine the answer to that question being no, because this pie is just that good. What's unquestionable is how many smiles you'll see when you start slicing into this fantastic fall dessert!
Ingredients
- 7 cups apples peeled, cored, and sliced into 1/4-inch slices
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 pie crusts homemade or store-bought
- 1 tablespoon butter cold, cut into pieces
- 1 large egg
- 1 tablespoon milk
- coarse sugar optional, for sprinkling on top
Directions
- Adjust the oven rack to the lower third of the oven.
- Preheat the oven to 400 degrees F.
- Combine the sliced apples and lemon juice in a large mixing bowl. Toss until the apple slices are well coated in the lemon juice, then set them aside.
- In a separate bowl, using a whisk, combine the granulated sugar, light brown sugar, flour, cinnamon, and nutmeg until well mixed.
- Add the sugar mixture to the bowl with the sliced apples, and mix until the apples are fully coated with the sugar mixture.
- Set the apples aside and let rest for 15-20 minutes.
- Roll out one of the pie crusts and transfer it to a 9-inch pie plate.
- Use a sharp knife to trim away excess dough from the edges of the pie place.
- Cover and chill the lined pie pan for at least 10 minutes.
- Roll out the second pie crust and either cut lattice strips/decorations or leave it whole so it is ready to place on top of the pie.
- Remove the lined pie plate from the refrigerator.
- Using a slotted spoon, scoop the filling into the pie crust, trying to leave as much of the juices as possible in the bowl.
- Spread the apple mixture in one even layer and add the pieces of the butter on top of the apples, sprinkling them around the entire pie.
- Top the pie with the second pie crust or decorative pieces, as desired.
- Crimp the edges of the pie crust to make decorative edges. If you choose to top your pie with the whole piece of pie dough, you should cut some slits in the top crust to allow the steam to escape while baking.
- Whisk the egg and milk together until well combined.
- Brush the egg wash on top of the pie, including the crimped edges.
- Sprinkle the coarse sugar on top.
- Place the pie on the oven rack placed in the lower third of the oven and bake for 20 minutes at 400 degrees F.
- Reduce the oven temperature to 375 degrees F and bake until the top of the pie is golden brown and the filling is bubbly, about 35-40 minutes. If the edges of the pie are browning too much, you can cover the edges with a pie crust shield or aluminum foil. You can also cover the entire top of the pie with aluminum foil to prevent it from browning too much.
- Once the pie is fully cooked, remove it from the oven and put it on a wire rack to cool completely.
- After allowing the pie to cool, slice it.
- Serve.
×