Description
This classic apple pie is packed with sweet and tart apples, warm spices, and a flaky golden crust. It’s the kind of comforting dessert that fills the kitchen with the best fall aromas. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
Ingredients
For the filling:
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6-7 cups peeled and sliced apples (Granny Smith, Honeycrisp, or a mix)
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3/4 cup granulated sugar
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1/4 cup brown sugar
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2 tbsp all-purpose flour
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1 tbsp lemon juice
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1 tsp vanilla extract
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1 tbsp butter (cut into small pieces)
For the crust:
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1 package (14 oz) refrigerated pie crusts (or homemade crust for 9-inch double-crust pie)
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1 egg (for egg wash)
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1 tbsp milk
Instructions
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Preheat the oven to 425°F (220°C).
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Roll out one pie crust into a 9-inch pie pan. Gently press it into the bottom and sides.
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In a large bowl, mix the sliced apples with sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss to coat evenly.
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Pour the apple filling into the prepared crust and dot with butter pieces.
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Roll out the second crust and lay it over the apples. Trim any excess and crimp the edges to seal. Cut a few slits in the top to let steam escape.
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In a small bowl, whisk together the egg and milk. Brush the top crust with the egg wash for a golden finish.
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Place the pie on a baking sheet (to catch drips) and bake for 45–50 minutes, or until the crust is golden and the filling is bubbly.
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If the crust starts to brown too quickly, cover the edges with foil halfway through baking.
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Let the pie cool for at least 2 hours before slicing. This helps the filling set.
Notes
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For extra shine and sweetness, sprinkle a little coarse sugar on the top crust before baking.
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Use a mix of sweet and tart apples for the best flavor and texture.
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Pie can be made a day ahead and stored at room temp or in the fridge.