Classic Apple Pie
A basic, classic apple pie recipe with the flavors you expect from this seasonal dessert.
Equipment
- 9-inch pie plate
Ingredients
For the Filling:
- 1/2 cup sugar
- 1/4 cup flour (all purpose or gluten free)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon of salt
- 1 tablespoon lemon juice
- 6 cups thinly sliced peeled apples (approx. 6-8 medium)
- 2 tablespoons firm butter (if desired)
For the Crust:
- pie crust for a double crust pie (see note)
- 2 teaspoons water (or cream )
- 1 tablespoon sugar
Instructions
- Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
- Roll out the bottom crust dough and fit into a 9-inch pie plate. Roll out the top crust and set aside.
- In a large bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. Stir in the apple slices and lemon juice.
- Transfer the filling mixture into the pie plate lined with the bottom crust. Cut butter into small pieces and sprinkle over apples.
- Cover the apples with the rolled top crust. Seal the edges of the pie and flute the crust using your index finger on one hand and your thumb and index finger on your other hand. Cut slits in the top crust to vent.
- Use a pastry brush to brush water or cream over top pastry and sprinkle with sugar.
- Cover the edges of the crust with a ring of aluminum foil to protect the outer crust from browning too quickly. Alternatively, you may start to bake the pie and add the aluminum foil ring when the outer crust looks brown. (See note).
- Place pie plate onto the aluminum-lined baking sheet and plate into oven.
- Bake 40 to 50 minutes or until crust is golden brown and and juices begin to bubble through the slits. Once the center of the top crust has started to brown, remove the foil ring and allow the outer crust to brown. If the outer crust begins to brown faster than the inner crust, replace foil ring and continue to bake until the inner crust is properly baked.
- Remove pie and cool for at least 2 hours before serving.
Notes
You're Gonna Bake It After All
bakeitafterall.com
Find the All Butter Pie Crust Recipe HERE and All Butter Gluten Free Pie Crust Recipe HERE
An aluminum foil ring is your tool to adjust how the outer crust bakes relative to the inner crust. Without a foil ring, the outer crust tends to cook more quickly. You may choose to start off baking the pie with the foil ring on then remove it once the inner crust starts to brown, or you may allow the outer crust to brown then add the ring to allow the inner crust to continue to bake. If at any point your outer crust is looking brown before your inner crust, add the foil ring and continue to bake.
