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Classic Apple Pie

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Ingredients

Warning0 allergens identified

Classic Apple Pie

2 pie crust(unbaked, homemade or store-bought)

6 granny smith apples(large, or 8 medium)

½ lemon

¼ cup granulated sugar

¼ cup brown sugar(packed)

¼ cup all-purpose flour

1 ½ teaspoons cinnamon

¼ tsp nutmeg

¼ tsp allspice

¼ tsp ground cloves

1 dash salt

1 egg

1 tsp water

Instructions

Position a rack in the lowest level in the oven. Preheat the oven to 400°F.

Place the pie crust dough in a 9-inch pie plate and press into place, trimming any excess as needed. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights.

Bake the crust on lowest rack of oven until edges are very slightly golden and the center is matte, 25-30 minutes.

When done, remove crust from oven and carefully lift off the parchment and pie weights. Set crust aside to cool slightly.

Increase oven temperature to 425°F.

Peel and core the apples. Cut the apples into 1/4 inch-thick slices, and transfer to a large mixing bowl.

Squeeze the lemon over the apples. Add the sugar, brown sugar, flour, cinnamon, nutmeg, allspice, ground cloves, and salt. Toss the apples until evenly coated.

Pour the apples into the prepared pie crust. Place the second pie crust on top of the pie, and crimp the edges together with a fork. Trim away any excess as needed. Poke the center of the pie with the fork 2-3 times, so steam can escape.

Use a fork to beat together the egg and water. Brush the egg wash over the top of the pie.

Cover the edges of the pie with a pie guard or strips of aluminum foil.

Bake the pie on lowest rack of oven for 20 minutes.

Reduce oven temperature to 350°F. Continue baking pie until the crust is golden, 25-30 minutes.

Check to see that pie is done. Remove from oven or add time as needed.

Allow to sit at room temperature for 1-4 hours before slicing and serving. Cover leftovers and store at room temperature for up to 3 days.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Chill Your Apples Before Filling 🍎
Refrigerate your sliced Granny Smith apples for 30 minutes before filling the pie to reduce oxidation and prevent excess liquid from making the crust soggy during baking.
Toast Your Spices First 🌟
Lightly toast the cinnamon, nutmeg, allspice, and ground cloves in a dry pan for 30 seconds before mixing with the filling to intensify their flavors and eliminate any musty notes.
Use a Pie Shield for Even Browning 🛡️
Cover the crust edges with foil or a pie shield after 20 minutes of baking to prevent over-browning while the filling cooks through completely.
Add Acid to Brighten the Filling 🍋
Increase the lemon juice slightly and zest the lemon into your filling to cut through the richness of brown sugar and enhance the natural apple flavors without tasting citrusy.
Cool Completely Before Slicing ❄️
Allow the pie to cool for at least 4 hours at room temperature before slicing, as this gives the filling time to set and ensures clean, beautiful slices instead of a runny filling.