Description
This easy apple pie recipe features a flaky, buttery crust filled with a spiced mixture of Granny Smith apples, cinnamon, and nutmeg, creating a classic dessert perfect for any occasion. With a combination of granulated and light brown sugar and a touch of lemon juice and zest, this pie balances sweet and tart flavors beautifully. The pie is baked until golden brown, making it irresistibly delicious and aromatic.
Ingredients
Units
Scale
Pie Crust
- 2 (9") pie crusts
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
Finishing
- 1 large egg, lightly beaten (for egg wash)
- 2 tablespoons sanding sugar (optional)
Instructions
- Prepare the Pie Crust: Start by preparing or using store-bought flaky pie crusts. If making your own, chill the dough for at least 1 hour before rolling out. This ensures a tender, flaky crust.
- Preheat Oven: Place the oven rack in the center position and preheat your oven to 400°F (204°C).
- Mix Apple Filling: In a large bowl, combine the sliced apples with granulated sugar, light brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, lemon juice, and lemon zest. Toss well to evenly coat all the apple slices.
- Roll Out Bottom Crust: Remove one pie crust disk from the fridge and let it rest at room temperature for 5-10 minutes. On a lightly floured surface, roll it into a 12″ circle about ⅛” thick. Carefully place the crust into a deep dish 9-inch pie plate, pressing it gently to fit the plate.
- Add Filling: Spoon the apple filling evenly over the bottom crust, making sure to discard any liquid that collects at the bottom of the bowl to avoid a soggy pie.
- Roll Out Top Crust: Roll out the second pie crust disk to the same thickness. Lay it over the apple filling. Trim any excess dough along the edges with a sharp knife.
- Seal Edges and Vent: Lift the edges where the two crusts meet and gently press to seal, then fold the edges under themselves neatly. Cut 4 slits into the top crust to allow steam to escape during baking. Place the pie on a baking sheet to catch drips.
- Apply Egg Wash and Sugar: Brush the entire surface of the top crust with the beaten egg wash to give it a shiny, golden finish. Sprinkle sanding sugar evenly over the top for added sweetness and texture.
- Protect Edges: Cover the edges of the pie crust with a pie shield or strips of foil to prevent over-browning during the first 25 minutes of baking.
- Bake: Bake the pie at 400°F (204°C) for 25 minutes. Then, carefully remove the pie shield and reduce the oven temperature to 375°F (190°C). Continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Remove the pie from the oven and let it cool at room temperature for at least 3 hours to allow the filling to set for clean slices and best flavor.
Notes
- Using Granny Smith apples provides a perfect balance of tartness and holds its shape well during baking.
- Discarding excess apple juices prevents the crust from becoming soggy.
- Allowing the pie to cool completely before slicing ensures the filling sets properly.
- Protecting the crust edges with foil or a pie shield prevents burning while allowing the center to bake thoroughly.
- Optional sanding sugar adds a nice sparkle and subtle extra sweetness on the crust.
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
