Easy Apple Pie
Ingredients
- 2 pie crusts
9"
- 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
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
Directions
- 1
Start by preparing this flaky pie crust recipe which makes 2 (9") pie crusts, one for the bottom and one for the top of the pie. The pie dough will need to chill for at least 1 hour before rolling out. Or use a store-bought pie crust and follow package directions.
- 2
Place oven rack in the center position and Preheat the oven to 400°F (204°C).
- 3
In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and lemon zest; toss to coat evenly.
- 4
Remove the pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12" circle that is 1/8" thick. Carefully lay the crust into the bottom of a deep dish pie plate.
- 5
Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. Roll out the second disc of pie crust until it is 1/8" thick and lay it over the apple filling.
- 6
Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
- 7
Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
- 8
Bake at 400°F (204°C) for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours.
Easy Apple Pie
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About this Recipe
Imagine a classic apple pie, but easier and more delicious than you ever thought possible. This recipe delivers the perfect balance of tender, flaky crust and warmly spiced apple filling, making it the ideal treat for any occasion.
What sets this Easy Apple Pie apart is its dedication to achieving that beloved homemade taste with a straightforward approach. You'll find a tender, flaky pie crust cradling Granny Smith apples, expertly drenched in a blend of granulated and light brown sugars, brightened by lemon juice and the warm notes of cinnamon and nutmeg. It’s a symphony of classic flavors designed to delight, proving that the best pies don't have to be complicated.
Prepare for a slice of pure comfort. Each bite offers a satisfying contrast: the crisp, buttery texture of a homemade-style crust yielding to perfectly cooked, slightly tart Granny Smith apples. The filling is sweet but beautifully balanced by the apples' natural tang and the aromatic depth of warm spices. It's the quintessential apple pie experience, comforting and familiar, yet undeniably special, promising that perfect balance of sweetness and spice.
While Granny Smith apples are specifically called for due to their ideal balance of tartness and texture, you could certainly experiment with a mix of apples for different flavor complexities. Consider adding a sweeter apple like Honeycrisp alongside the Granny Smiths if you prefer a less tart profile. If you don't have light brown sugar, you can use all granulated sugar, though the brown sugar adds a lovely depth of flavor. For a beautiful finish and a hint of extra sparkle, don't skip the optional sanding sugar sprinkled over the egg wash before baking.
This Easy Apple Pie is perfect for family gatherings, holiday desserts, or simply as a comforting treat on a cozy evening. Serve it warm on its own, or elevated with a scoop of vanilla bean ice cream.