Ingredients

2 (9″) pie crusts

7 large Granny Smith apples, peeled, cored, and sliced into 1/2 inch slices

1/2 cup granulated sugar

1/2 cup light brown sugar, loosely packed

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Zest of half a lemon

1 large egg, lightly beaten (for egg wash)

2 tablespoons sanding sugar (optional)

Instructions

Step 1: Prepare your pie crusts. If making from scratch, allow the dough to chill for at least 1 hour before rolling out. Alternatively, use store-bought crusts following package directions.

Step 2: Preheat the oven to 400°F (204°C) and position the oven rack in the center.

Step 3: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest until well coated.

Step 4: Remove the pie crust dough from the fridge and let it rest at room temperature for 5-10 minutes. Roll one disc on a lightly floured surface into a 12-inch circle about 1/8 inch thick. Fit this crust into the bottom of a deep-dish pie plate.

Step 5: Spoon the apple mixture over the bottom crust, discarding any juices at the bottom of the bowl. Roll out the second crust to the same size and thickness, then place it over the filling.

Step 6: Trim the excess dough along the edges with a sharp knife. Pinch the two crusts together and fold the edges under to form a neat rim. Cut four slits in the top crust to allow steam to escape. Place the pie on a baking sheet.

Step 7: Brush the top crust with the beaten egg wash and sprinkle with sanding sugar if using. Cover the edges with a pie shield or foil to prevent over-browning during the first 25 minutes of baking.

Step 8: Bake at 400°F (204°C) for 25 minutes. Remove the pie shield, lower the oven temperature to 375°F (190°C), and bake for another 30-35 minutes until the crust is golden and the filling is bubbly. Let the pie cool at room temperature for at least 3 hours before serving.

Tips & Variations

Use a mix of sweet and tart apples for a more complex flavor. Honeycrisp or Fuji can complement Granny Smith nicely.

Adding a tablespoon of bourbon or vanilla extract to the filling adds a rich depth of flavor.

If you prefer a crumb topping, omit the top crust and sprinkle with a mixture of oats, brown sugar, flour, and butter before baking.

FAQs

Can I use frozen apples instead of fresh?

Fresh apples are best for texture and flavor, but if using frozen, thaw and drain excess liquid thoroughly before mixing with sugars and spices to prevent a soggy crust.

How do I prevent the crust edges from burning?

Cover the edges with a pie shield or aluminum foil during the first part of baking. Remove it later to allow the crust to brown evenly without burning.