Description
This easy apple pie recipe features a flaky homemade or store-bought pie crust filled with a spiced blend of tart Granny Smith apples, sweet sugars, and warm spices. The pie is baked to golden perfection with a crisp top crust and delicious apple filling, perfect for a comforting dessert or holiday treat.
Ingredients
Scale
Pie Crust
- 2 (9″) pie crusts (homemade or store-bought)
Apple Filling
- 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
Topping
- 1 large egg, lightly beaten (for egg wash)
- 2 tablespoons sanding sugar (optional)
Instructions
- Prepare Pie Crust: Start by preparing flaky pie crust dough making two 9-inch pie crusts, or use store-bought crusts following package directions. Chill the dough for at least 1 hour if homemade.
- Preheat Oven: Position an oven rack in the center and preheat the oven to 400°F (204°C).
- Make Filling: In a large bowl, combine sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss carefully until apples are evenly coated.
- Roll Bottom Crust: Remove chilled dough from fridge and let rest for 5-10 minutes at room temperature. On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8 inch thick. Gently place it into a deep dish pie plate to form the bottom crust.
- Add Filling and Top Crust: Spoon the apple mixture into the bottom crust, discarding any juice collected. Roll out the second dough disc to 1/8 inch thickness and lay it over the apple filling.
- Seal Edges and Vent: Trim the excess dough from edges with a sharp knife, then lift and press edges together, folding them under to create a neat seal. Cut four slits in the top crust to allow steam to escape. Place the pie on a baking sheet.
- Apply Egg Wash: Brush the top crust with the beaten egg wash and sprinkle with sanding sugar if using. Cover the pie edges with a pie shield or foil strips to prevent over-browning during the first 25 minutes.
- Initial Bake: Bake the pie at 400°F (204°C) for 25 minutes.
- Finish Baking: Carefully remove the pie shield or foil, reduce oven temperature to 375°F (190°C), and bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbly.
- Cool: Remove from oven and allow the pie to cool at room temperature for at least 3 hours before serving to set the filling.
Notes
- Using tart Granny Smith apples helps provide a balanced sweet-tart flavor and holds shape well during baking.
- Chilling the pie crust dough before rolling helps it stay flaky and prevent shrinking while baking.
- Cutting slits in the top crust and using a pie shield prevent soggy filling and over-browning.
- Allowing the pie to cool for several hours ensures the filling thickens and slices cleanly.
- Sanding sugar adds a decorative crunch but can be omitted if unavailable.
- Prep Time: 20 minutes (plus 1 hour chilling for homemade crust)
- Cook Time: approximately 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple pie, easy apple pie, homemade pie, fall dessert, classic apple pie, baking recipe
