Homemade Apple Pie
A classic dessert combining sweet, tender apples and a flaky crust, perfect for family gatherings and holidays.
Ingredients
Apple Filling
- 6 cups apples (about 6 medium peeled, cored and cut into 1/4 inch thick slices) Use a mix of Granny Smith and Honeycrisp.
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon Generous amounts enhance flavor.
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 pastry for double pie crust Store-bought crusts can be used.
- 2-3 tablespoons butter Cut into small pieces and scattered over apples.
Instructions
Preparation
- Preheat the oven to 425°F.
- Line a 9-inch pie plate with the bottom crust; trim the crust evenly with the edge and set aside.
- Mix sliced apples with sugar, flour, cinnamon, salt, nutmeg, and lemon juice until well combined.
- Spoon the apple mixture into the crust-lined pie plate and dot with butter.
- Roll out the second pie crust and place it on top of the apple mixture.
- Press edges of both pie crusts together to seal and crimp edges.
- Cut slits in the top crust to allow steam to escape.
- Brush the top with an egg wash and sprinkle with additional sugar.
Baking
- Bake in the preheated oven for 15 minutes.
- Lower the temperature to 375°F and continue baking for 30 minutes or until apples are tender and crust is golden brown.
- Cool on a cooling rack before serving.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream. To store, cover loosely and keep at room temperature for up to two days, or refrigerate for up to a week. For longer storage, freeze wrapped tightly for up to three months.