Description
A timeless apple pie recipe that combines sweet and tart flavors with a buttery crust, perfect for autumn gatherings.
Ingredients
Scale
- 2 ½ pounds Granny Smith apples, peeled, cored, and sliced
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon butter (for dotting)
- 1 package (14 oz) refrigerated pie crusts
- 1 egg (for egg wash)
- Pinch of salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine sliced apples, sugar, cinnamon, nutmeg, lemon juice, and flour. Toss gently until apples are well-coated. Allow the mixture to sit for about 10 minutes to meld the juices.
- Roll out one pie crust and fit it into a 9-inch pie dish. Pour the apple filling into the crust, spreading it evenly.
- Dot the filling with small pieces of butter. Roll out the second pie crust and place it over the filling. Trim excess dough and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Beat the egg and brush it over the top crust. Bake in the preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool for at least 2 hours before slicing.
Notes
Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months. Serve with vanilla ice cream or caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg