This easy Apple Pie Recipe from scratch may be the best pie you'll ever make! Nothing beats a homemade pie!
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Servings: 8
Author: The Frugal Girls
Ingredients
6cupspeeled & thin-sliced Granny Smith Apples{approx. 4-5 medium apples}
2tsp.Fresh-Squeezed Lemon Juice
1cupGranulated {White} Sugar
4tbsp.All-Purpose Flour
1tsp.Ground Cinnamon
1/4tsp.Ground Nutmeg
1/4tsp.Salt
1/8tsp.Allspice
Two 9″ Pie Crusts {Homemade or Pillsbury Refrigerated Crusts}
Egg Wash: 1 Large Eggbeaten well + 1 tbsp. Milk + a pinch of Salt
Pie Crust Topping: 1.5 tsp. Turbinado Sugar {Sugar in the Raw}
Instructions
Preheat oven to 400 degrees.
Carefully place one pie crust in 9″ pie dish. Trim and fold edges over, and crimp, pinch, or flute around the entire edge.
Peel and thinly slice your apples.
In large mixing bowl, stir together apple slices and lemon juice until apples are well coated.
In medium mixing bowl, whisk together Sugar, Flour, Cinnamon, Nutmeg, Salt, and Allspice, until well combined.
Then pour Sugar/Spice mixture over apples in large bowl, and stir until all apples have been well coated.
Transfer apple mixture into pie crust you’ve rolled out in your pie dish, and using your hands... pack your apples down tightly into the dish.
Now it's time to work on your lattice! Designing the pie crust on top is always fun! Make sure to leave adequate holes or gaps for venting. I like to roll the top crust out on a cutting board and slice a variety of sizes of dough strips, using my pizza cutter. You can cut uniform strips that you can weave in a lattice pattern. Or you can even take 3 long and narrow slices of pie crust dough and braid it to add some additional pretty texture. Or cut out little leaves or shapes with pastry stampers to add some fun designs to the crust! It's your time to have fun and get creative... the options are limitless!
Once you’ve laid out your top crust, it’s time for the egg wash.
Beat 1 Large Egg well, then stir in 1 tbsp. Milk + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your pie crust.
Once you’ve finished your Egg Wash, evenly sprinkle the top of the crust with Turbinado Sugar.
Place pie on cookie sheet {it will catch any potential spills that bubble over}
Bake at 400 degrees for 20 minutes.
After 20 minutes, add your Pie Crust Shield to keep the edges from burning, adjust temperature to 375 degrees, and bake for 40 – 45 more minutes, or until done.
Transfer to a wire rack and cool for a minimum of 4 hours prior to serving to allow all that apple gooey goodness plenty of time to solidify. The longer you wait, the more solid the filling will become.
After pie has cooled, slice and serve up with big scoops of vanilla ice cream and ENJOY!
Storage Tip: Leftovers can be covered and stored in the refrigerator for up to 4 days.