Description
This classic Apple Pie recipe combines tender, cinnamon-spiced apples with a buttery, flaky double crust for a timeless dessert. Perfectly balanced with warm spices and a hint of lemon, this pie is baked to golden perfection and served best cool or slightly warm.
Ingredients
Scale
Filling
- 1/2 cup brown sugar (packed)
- 3 Tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 6-7 cups apples (peeled and sliced)
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
Crust and Topping
- 1 (9 inch) pie crust (for double crust)
- 1 large egg white
- Additional sugar for sprinkling on crust (about 1 tablespoon)
Instructions
- Prepare the filling: In a small bowl, thoroughly combine the brown sugar, all-purpose flour, cinnamon, ground ginger, and ground nutmeg; set aside. In a large bowl, toss the peeled and sliced apples with lemon juice to prevent browning. Add the sugar and spice mixture to the apples and toss well to coat each slice evenly.
- Assemble the pie: Line a 9-inch pie dish with one pie crust, trimming the edges neatly to fit the dish. Fill the crust with the apple mixture, spreading it evenly, then dot the filling with small pieces of butter to add richness. Roll out the remaining pie crust to cover the top. Place the top crust over the filling, trim excess dough, seal the edges by pressing together, and flute the edges decoratively. Cut slits in the top crust to allow steam to escape during baking.
- Apply egg wash and sugar: Beat the large egg white until it becomes foamy. Brush the egg white evenly over the entire top crust, which will give it a beautiful golden shine when baked. Sprinkle sugar generously over the top crust for added sweetness and crunch. To prevent the crust edges from overbrowning, cover them loosely with foil.
- Bake the pie: Preheat your oven to 375°F (190°C). Place the pie in the oven and bake for 25 minutes initially. Then carefully remove the foil covering the edges and continue baking for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbly and cooked through. Remove the pie from the oven and let it cool on a wire rack before serving to allow the filling to set.
Notes
- For best results, use a mix of tart and sweet apples to enhance flavor complexity.
- Allow the pie to cool completely before slicing to ensure clean slices.
- Double crust can be homemade or store-bought for convenience.
- Covering the edges with foil prevents burning but can be removed in the last part of baking to allow even browning.
- Extra cinnamon or nutmeg can be added to taste for more spice warmth.
