Apple Pie

Apple Pie is juicy, sweet and tart apples baked into a buttery, flaky pie crust.

Course Breakfast or Brunch, Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 350kcal

Author Jessica Robinson

Equipment

Ingredients

Apple Pie

6 granny smith apples peeled and sliced
4-5 Macoun or McIntosh apples peeled and sliced
1 cup granulated sugar adjust based on how tart your apples are
3 tablespoons lemon juice
4-5 tablespoons instant tapioca
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
Homemade or store bought pie crust

Instructions

Apple Pie

Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ½-inch past the pan rim.
Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle the apples with sugar, cinnamon, nutmeg, and instant tapioca.
Roll out the top crust. Place the top pie crust over the seasoned apples.
Trim the edges of pie crust with kitchen shears and roll under the crust. Crimp with your fingers or press with a fork.
Use a sharp knife to cut vent holes in the center of the pie.
Brush with an egg wash and sprinkle with granulated sugar.
Place in a preheated 400 degree F oven for about 1 hour. The crust will be golden brown and the filling bubbling up near the vent holes and edges of the crust.
Let cool for at least an hour before slicing. This will allow the pie filling to set.

Notes

Pie crust - Use a well-tested pie crust recipe or store-bought pie crust.

Contain the juices -Place the pie on a half sheet pan lined with parchment paper. This will help collect any juices that may spill over while it bakes. This helps for easy cleanup!

Create a lattice crust - I love a simple lattice crust. Use a small pastry cutter to cut strips of pastry dough. Weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork.

Test if apples are cooked - Use a fork or a sharp knife inserted through the vent holes to test the texture of the pie. (My mom always liked the apples to be slightly soft, so that's the way we prefer our apple pie.) If you like your apples a little more firm, you can bake for less time.

Keep crust from burning - When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape and allow the pie to continue cooking.

Cool before slicing - Let your apple pie cool to room temperature before slicing. This will help the filling set and thicken.

Nutrition