Classic Apple Pie
The quintessential American dessert. A flaky, buttery crust filled with warm, spiced apples.
- 1 recipe for a double-crust pie (2 crusts)
- 6-7 medium-sized apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 2 tbsp butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Serve with a scoop of vanilla ice cream or a slice of sharp cheddar cheese for a traditional touch.
- 1
Preheat oven to 425°F (220°C).
- 2
In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice.
- 3
Place one pie crust in the bottom of a 9-inch pie plate. Fill with the apple mixture.
- 4
Dot the top of the apple filling with the small pieces of butter.
- 5
Cover with the second pie crust. Trim and crimp the edges, and cut several slits in the top crust to allow steam to escape.
- 6
Brush the top crust with the beaten egg.
- 7
Bake for 15 minutes at 425°F (220°C). Then, reduce the temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
- 8
Let it cool for at least 2 hours before serving.