Classic Apple Pie

• 1 recipe (double crust) pie dough, chilled
• 6 cups peeled, sliced Granny Smith apples
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, diced
• 1 egg, beaten (for egg wash)
• 1 tablespoon milk
• 1 teaspoon coarse sugar (optional)

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Roll out one disk of pie dough to fit a 9-inch pie dish; transfer dough to dish.
3. 3 In a large bowl, mix apples, sugars, flour, cinnamon, nutmeg, and lemon juice.
4. 4 Pour apple mixture into the prepared pie crust; dot with butter.
5. 5 Roll out the second disk of dough for the top crust; cut slits for ventilation.
6. 6 Place top crust over filling and crimp edges to seal.
7. 7 Brush crust with beaten egg mixed with milk; sprinkle with coarse sugar if desired.
8. 8 Bake for 60 minutes or until crust is golden and filling is bubbly.
9. 9 Let cool before serving.

Nutrition

Tips

• For a prettier top crust, consider a lattice design.
• If apples release a lot of juice, mix filling ingredients 30 minutes ahead to draw out excess liquid.
• Pie can be made ahead and frozen before baking; add 15-20 minutes to baking time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a warm cup of apple cider for a cozy treat.

FAQ