Classic pie recipe in a double crust stuffed with tender, juicy apples and spices.
- Pastry for double-crust pie 9 inches
- ¾ c. white sugar
- 3 Tbsp all-purpose flour
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
- 1 Tbsp lemon juice
- 5 ½ c. peeled and thinly sliced apples
- 1 Tbsp butter
- 1 large egg white
- Additional Sugar
In a small bowl combine the sugar, flour, cinnamon, nutmeg, and salt.
In a large bowl toss apples with lemon juice. Add sugar mixture and toss to coat.
Line a 9 inch pie plate with bottom crust. Fill with apple mixture. Dot with small slices of butter. Roll remaining crust to fit top of pie. Place crust over filling. Trim, seal and flute the edges of pie crust. Cut four slits into top of pie.
Beat egg white until foamy with fork. Brush egg white over the top of the crust and sprinkle with sugar. Cover the edges of the crust loosely with foil.
Bake at 375 degrees F for 25 minutes. Remove foil from edge of crust and bake until crust is golden brown and filly is bubbly, 20-25 minutes longer. Cool on a wire rack.
TIPS AND TRICKS!
WHAT APPLES SHOULD I USE?
The best apples for pie are firm ones with a tart flavor. Golden Delicious, Pink Lady and Granny Smith apples are all good choices.
WHY IS MY APPLE PIE RUNNY?
- It’s important to thinly slice the apples so they cook evenly.
- Make sure your pie dough is cold when you assemble the pie, it will make it easier to work with.
- Most store-bought pie doughs are 9 inches but it’s a good idea to measure it before you make the pie. If needed, you may need to roll out the dough so it’s big enough for your pie pan.
- To create a fluted edge for your pie, first fold the bottom crust edge over the top crust edge. Then, place your finger on the dough and use your other hand to push the dough around it. Doesn’t look perfect? Don’t worry, just tell your guests it’s a “rustic” apple pie!
- Be sure to cut the slits in the top crust before you bake the pie. This allows steam to escape while the pie bakes.
- I love to sprinkle sugar over the top crust before the pie goes in the oven. It adds sweetness, but it gives the crust a sugary texture that’s so delicious!
- Allow the pie to cool before you slice and serve it. If you slice the pie straight from the oven the juices will run out and it will turn into an apple mess! A delicious mess, for sure, but it won’t be as pretty. As the pie cools the filling will set which makes it a lot easier to serve.
HOW DO YOU KEEP IT FROM GETTING SOGGY?
I’ve made this recipe many times and the pie always comes out of the oven with a flaky crust. The best step to ensure your crust won’t be soggy is to ensure you cut slits in the top crust to vent the steam. I always make four slits, which allows plenty of steam to escape
HOW DO I KNOW WHEN IT’S DONE?
The best way to know if an apple pie is done is by watching the filling as it bakes. Once the filling starts to bubble, the pie only needs five to ten minutes more to bake. At this point, the crust should be golden brown, too.
HOW DO I STORE LEFTOVERS?
Cover the leftover pie with plastic wrap and it will keep well at room temperature for one to two days. You can also store it in the refrigerator and it will keep up to four or five days as long as it’s stored in an airtight container.
- The type of apple you use makes a big difference. Tart and firm apples, like Granny Smith, have more pectin than sweeter and softer varieties. The pectin is a natural thickener, so the juice from tart apples tend to be less runny than others.
- First, when you toss the raw apples with the cinnamon and sugar don’t forget the flour. The flour thickens the juices as they are released from the apples as they are baking.
- It’s also important to cut the vents in the top crust. As the pie bakes the liquid creates steam as it heats up. The vents allow that steam to escape which will keep your pie from being runny.
- Be sure to bake your pie long enough. As the filling heats, juices are released that simmer and bubble while the pie bakes. This releases steam, which thickens the filling. Underbaking your pie could leave you with a pie that’s too runny.
- Did you cool your pie before slicing it? It needs time to set up after it comes out the oven. Slicing it while it’s hot will cause all of the juices to run out.
Calories: 391kcal | Carbohydrates: 68g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 232mg | Potassium: 222mg | Fiber: 5g | Sugar: 39g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg