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Easy Classic Apple Pie Recipe

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A classic and easy-to-make apple pie featuring a flaky homemade pie crust filled with a spiced mixture of Granny Smith apples, sugars, and warm spices. This recipe guides you through making the perfect apple pie with a golden-brown top crust, perfect for any occasion or holiday dessert.

Ingredients

Scale

Pie Crust

  • 2 (9″) pie crusts (homemade or store-bought)

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 of a lemon

Finishing

  • 1 large egg, lightly beaten for egg wash
  • 2 tablespoons sanding sugar (optional)

Instructions

  1. Prepare the Pie Crust: Begin by preparing a flaky pie crust recipe to yield two 9-inch crusts or use store-bought pie crusts according to package instructions. Chill the dough for at least one hour before rolling out to ensure pliability and flakiness.
  2. Preheat the Oven: Place the oven rack in the center position and preheat the oven to 400°F (204°C) to ensure an even baking temperature for the pie.
  3. Mix the Filling: In a large bowl, combine the sliced Granny Smith apples with granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss thoroughly to coat all apple slices evenly with the spices and sugars, ensuring a flavorful filling.
  4. Roll Out Bottom Crust: Remove the chilled pie crust dough from the refrigerator and allow it to rest at room temperature for 5-10 minutes. On a lightly floured surface, roll out one disc into a 12-inch circle, about 1/8 inch thick. Carefully transfer it to the bottom of a deep dish pie plate, fitting it gently.
  5. Assemble the Pie: Spoon the prepared apple filling over the bottom crust, discarding any excess juice. Roll out the second dough disc to the same thickness and size and carefully lay it over the apples.
  6. Seal and Vent: Trim any excess dough along the edges with a sharp knife. Lift and pinch the edges where the two crusts meet, fold under to create a neat seal, and crimp or press as desired. Cut four small slits in the top crust to allow steam to escape during baking. Place the pie on a baking sheet to catch any drips.
  7. Apply Egg Wash and Sugar: Brush the top of the pie crust with the lightly beaten egg wash to promote a shiny, golden finish. Sprinkle sanding sugar over the surface if desired for extra sparkle and texture. Protect the edges of the crust with a pie shield or strips of foil to prevent over-browning during the initial baking stage.
  8. Bake the Pie: Bake the pie at 400°F (204°C) for 25 minutes. Then carefully remove the pie shield, reduce oven temperature to 375°F (190°C), and continue baking for an additional 30-35 minutes until the top crust is golden brown and the filling juices are bubbling.
  9. Cool Before Serving: Remove the pie from the oven and allow it to cool on a wire rack at room temperature for at least 3 hours. This resting period helps the filling to set for cleaner slices and enhanced flavor.

Notes

  • For an easier pie crust option, store-bought pie dough can be used following the package directions.
  • Use Granny Smith apples for their tartness and firm texture that holds up well during baking.
  • Do not skip the chilling step for homemade dough to avoid shrinking or tough crust.
  • Adjust sugar levels depending on preferred sweetness and tartness of apples used.
  • Letting the pie cool fully before cutting ensures neat slices and better texture.

Keywords: apple pie, homemade apple pie, easy apple pie recipe, classic dessert, fall dessert, baking, Granny Smith apples

Find it online: https://flavorsbymaya.com/easy-classic-apple-pie-recipe/