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Easy Apple Pie

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A classic, comforting apple pie with a flaky crust and perfectly spiced, tender apple filling.

Ingredients

Scale
  • 2 (9") pie crusts
  • 7 large Granny Smith apples peeled, cored and sliced into ½ inch slices
  • ½ cup granulated sugar
  • ½ cup light brown sugar loosely packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon lemon juice plus the zest of half of a lemon
  • 1 large egg lightly beaten in a small bowl for egg wash
  • 2 tablespoons sanding sugar optional

Instructions

  1. Prepare your pie crusts, ensuring they are chilled for at least 1 hour.
  2. Place oven rack in the center position.
  3. Preheat the oven to 400°F (204°C).
  4. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest.
  5. Toss the apple mixture to coat evenly.
  6. Remove one pie crust dough disc from the fridge and let it rest at room temperature for 5-10 minutes.
  7. On a lightly floured surface, roll the first disc into a 12" circle that is ⅛" thick.
  8. Carefully lay the rolled crust into the bottom of a deep dish pie plate.
  9. Spoon the apple filling over the bottom crust, discarding any juices at the bottom of the bowl.
  10. Roll out the second disc of pie crust until it is ⅛" thick.
  11. Lay the second crust over the apple filling.
  12. Use a sharp knife to trim the dough along the outside edge of the pie plate.
  13. Lift the edges where the two pie crusts meet.
  14. Gently press the crusts to seal them together.
  15. Fold the sealed edges under.
  16. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves.
  17. Cut 4 slits in the top of the dough to allow steam to vent.
  18. Place the pie on a baking sheet.
  19. Brush the surface of the pie crust with the lightly beaten egg wash.
  20. Sprinkle with sanding sugar, if desired.
  21. Cover the edges of the pie with a pie shield or a strip of foil to prevent over-browning.
  22. Bake at 400°F (204°C) for 25 minutes.
  23. Carefully remove the pie shield or foil from the edges.
  24. Turn the oven down to 375°F (190°C).
  25. Continue to bake for an additional 30-35 minutes.
  26. Bake until the top is golden brown and the juices are bubbly.
  27. Cool the pie at room temperature for at least 3 hours before slicing and serving.

Notes

Always use tart, firm apples like Granny Smith for best texture.
Ensure your pie crust is well-chilled before rolling for flaky results.
Don’t skip the lemon juice and zest; it brightens the flavor.
Let the pie cool completely for at least 3 hours for a set filling.

Find it online: https://theflakytruth.com/easy-apple-pie/