Easy Apple Pie Recipe

Ingredients

• Double pie crust (homemade or 1 box roll-out pie crusts)
• 4 pounds firm tart apples (Granny Smith, Fuji, Honey Crisp, Braeburn)
• 1-2 tablespoons lemon juice
• 2 tablespoons butter
• 3/4 cups light brown sugar (packed)
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 egg + 1 tablespoon water for eggwash

Instructions

1. 1

   Set out a large mixing bowl. Place the lemon juice in the bowl. One at a time, peel each apple, remove the core, and cut the apple into ½ inch wedges. Throw the apple wedges in the bowl and toss so that each apple is coated in lemon juice, to reduce browning.

2. 2

   Once all the apples are cut, place them in a large skillet over medium heat. Add the butter, brown sugar, flour, cinnamon, salt, and nutmeg. Gently stir with a rubber spatula to coat the apples in the sugar and flour mixture. Sauté the apples for approximately 5-7 minutes, stirring every minute, so the apples are partially softened and the flour mixture has time to cook. Then turn off the heat and allow the apples to cool completely before moving on. *I like to do this the day before. If you're in a hurry, move the skillet to the refrigerator or freezer to help the apples cool quicker.

3. 3

   Meanwhile, remove one pie crust from the refrigerator. Flour a work surface and rolled the piecrust out into a 12-inch circle. Carefully flip the pie crust into a 9-inch pie pan and gently tuck the crust down to make sure the bottom and sides are completely covered, and there’s no gapping in the corners of the pan. Then allow the edges of the crust to just lay over the top edge of the pan. Refrigerate the crust until ready to use. *I like to use a silicone pastry mat, or a piece of parchment paper when I'm rolling out pie crust to help easily flip them over into the pan. Then you just peel off the mat!

4. 4

   Once the apples have cooled, preheat the oven to 400°F. Scoop the apples and all the cinnamon filling into the prepared crust and spread it out in an even layer. Place the pie back in the refrigerator and take out the second crust.

5. 5

   Roll the second pie crust out into an 11-12 inch circle. Carefully move the top crust over on top of the pie making sure to center it perfectly. Gently tuck the top pie crust underneath the edge of the bottom pie crust. Then use your fingers to crimp the edges around all sides, to seal the two crusts together.

6. 6

   In a small bowl, whisk the egg and water together. Brush the egg wash over the top of a pie. Then use a sharp knife to cut 3 to 4 vent holes in the top of the pie.

7. 7

   Place the pie in the center of the oven and bake for 15 minutes. Then reduce the heat to 375°F and bake an additional 45-50 minutes. Watch the pie carefully, and when the top crust has reached your desired color, place a loose piece of foil over the top to stop it from browning any further, then continue baking. *Make sure this is the only time you open the oven door. You don’t want to slow down the baking time, by letting out all the heat!

8. 8

   Once the pie is out of the oven, allow it to cool for at least 4 hours before serving. For best results, I cool the pie for about an hour on the counter then move it to the refrigerator to help the filling firm up properly!