Classic Apple Pie

• 2 pie crusts (store-bought or homemade)
• 6 cups peeled, sliced apples (about 6 medium apples)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter
• 1 egg (for egg wash)
• 1 tablespoon milk
• 1 tablespoon coarse sugar (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until well coated.
3. 3 Roll out one pie crust and place it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
4. 4 Pour apple mixture into the pie crust and dot with butter.
5. 5 Roll out the second pie crust and place it over the apples. Trim, seal, and crimp the edges.
6. 6 Cut slits in the top crust to allow steam to escape.
7. 7 Whisk together egg and milk to make an egg wash. Brush over the top crust and sprinkle with coarse sugar if desired.
8. 8 Bake for 50 minutes or until the crust is golden brown and the filling is bubbly.
9. 9 Let cool on a wire rack before serving.

Nutrition

Tips

• Use a mix of Granny Smith and Honeycrisp apples for a perfect balance of tart and sweet.
• If making ahead, assemble the pie up to the egg wash stage, cover, and refrigerate for up to 24 hours.
• For a prettier top crust, consider using a lattice design.
• Ensure the filling is bubbly and the internal temperature of the pie reaches at least 190°F for food safety.
• Serve with a scoop of vanilla ice cream for an extra treat!

Storage

Store in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10-15 minutes. Can be frozen for up to 3 months; wrap slices tightly with plastic wrap and aluminum foil.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a dollop of whipped cream.
• Enjoy with a cup of hot tea or coffee.
• Perfect alongside a slice of cheddar cheese for a sweet and savory combo.

FAQ