Description
This Easy Apple Pie recipe features a flaky homemade or store-bought pie crust filled with a spiced mix of Granny Smith apples, sugar, and warm cinnamon and nutmeg. Baked to golden perfection, this classic dessert offers tender, juicy apple filling with a crisp top crust, perfect for any occasion or holiday gathering.
Ingredients
Units
Scale
Pie Crust
- 2 (9") pie crusts
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
Egg Wash and Topping
- 1 large egg, lightly beaten
- 2 tablespoons sanding sugar (optional)
Instructions
- Prepare Pie Crust: Begin by preparing flaky pie crust dough or using store-bought crust according to package directions. If making homemade dough, chill it for at least 1 hour before rolling out.
- Preheat Oven: Place the oven rack in the center position and preheat the oven to 400°F (204°C).
- Mix Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, all-purpose flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss everything together to evenly coat the apple slices.
- Roll Bottom Crust: Remove pie crust dough from the fridge and let it rest at room temperature for 5-10 minutes. On a lightly floured surface, roll out one dough disc into a 12″ circle about ⅛” thick. Carefully place it into a deep dish pie plate as the bottom crust.
- Add Filling: Spoon the apple mixture evenly over the bottom crust, discarding any juices collected at the bottom of the bowl for a less soggy pie.
- Roll and Add Top Crust: Roll out the second pie crust disc until ⅛” thick. Lay it gently over the apple filling. Trim excess dough along the edges of the pie plate with a sharp knife.
- Seal Edges and Vent: Press and fold the edges of the two crusts together and tuck under neatly. Cut 4 slits in the top crust to allow steam to escape while baking.
- Apply Egg Wash and Sugar: Brush the top crust surface with the beaten egg wash and sprinkle sanding sugar on top if desired for extra sparkle and crunch.
- Protect Edges: Cover the edges of the pie with a pie shield or strips of foil to prevent over-browning during the first 25 minutes of baking.
- Bake: Place the pie on a baking sheet and bake at 400°F (204°C) for 25 minutes. Remove the pie shield or foil carefully, reduce oven temperature to 375°F (190°C), and continue baking for another 30-35 minutes until the top is golden brown and juices are bubbly.
- Cool: Allow the pie to cool at room temperature for at least 3 hours so the filling sets before slicing and serving.
Notes
- Use tart, firm apples like Granny Smith for the best balance of flavor and texture.
- Chilling the pie dough before rolling helps achieve a flaky crust.
- Discarding excess juices from the filling prevents a soggy crust bottom.
- Covering the crust edges during baking avoids burning or over-browning.
- Allow ample cooling time so the apple filling thickens properly.
- Sanding sugar is optional but adds a nice sparkle and slight crunch on top.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 417
- Sugar: 46g
- Sodium: 189mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 77g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 23mg
