Description
This easy apple pie recipe features a flaky homemade crust filled with a spiced Granny Smith apple filling. The pie is baked to golden perfection with a crisp, sugared top and offers a perfect balance of sweet and tart flavors. Ideal for any occasion, this classic dessert comes together with simple ingredients and results in a deliciously comforting treat.
Ingredients
Pie Crust
- 2 (9 inch) pie crusts (homemade or store-bought)
Apple 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
Topping
- 1 large egg, lightly beaten (for egg wash)
- 2 tablespoons sanding sugar (optional)
Instructions
- Prepare the pie crust. Make your flaky pie crust dough and chill for at least 1 hour before rolling out, or use store-bought crust as per package instructions.
- Preheat the oven. Position the oven rack in the center and preheat your oven to 400°F (204°C).
- Mix the apple filling. In a large bowl, combine the sliced Granny Smith apples with granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss well to coat all slices evenly.
- Roll out bottom crust. Remove the chilled pie crust from the fridge and let it rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8 inch thick. Carefully lay it into the bottom of a deep dish pie plate.
- Add filling and top crust. Spoon the apple mixture over the bottom crust, discarding excess juices at the bottom of the bowl. Roll out the second disc of pie crust to the same thickness and carefully place it over the apple filling.
- Seal the edges and vent. Trim the dough edges along the pie plate rim with a sharp knife. Fold the edges under and press gently to seal, then flute or crimp as desired. Cut four slits in the top crust to vent steam during baking. Place the pie on a baking sheet.
- Apply egg wash and sugar. Brush the entire surface of the pie crust with the beaten egg wash. Sprinkle sanding sugar over the top crust for added sparkle and crunch if desired. Protect the edges with a pie shield or strips of foil to prevent overbrowning during initial baking.
- Bake the pie. Bake at 400°F (204°C) for 25 minutes. Then remove the pie shield, reduce the oven temperature to 375°F (190°C), and continue baking for 30-35 minutes more or until the crust is golden and juices bubble through the vents.
- Cool before serving. Let the pie cool at room temperature for at least 3 hours to allow filling to set before slicing.
Notes
- Using Granny Smith apples gives a nice tart balance to the sweet pie filling.
- Chilling your pie dough before baking helps achieve a flaky texture.
- If using store-bought crust, follow package instructions for best results.
- Allowing the pie to cool completely ensures cleaner slicing and better flavor development.
- Cover pie edges with foil if they brown too quickly during baking.
- Sanding sugar adds a decorative sparkle but is optional.