Description
A classic dessert that combines the sweet and spiced flavor of fresh apples in a flaky crust, perfect for any occasion.
Ingredients
- 2 ½ pounds apples, peeled and sliced
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the filling: in a large bowl, gently toss the sliced apples with granulated sugar, cinnamon, and lemon juice until well-coated.
- Assemble the pie: place one pie crust into a 9-inch pie pan and fill it with the apple mixture.
- Add the finishing touches by dotting the filling with pieces of butter, then cover with the second pie crust.
- Vent the crust by cutting slits into the top crust.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 25-30 minutes.
- Cool the pie for at least 10 minutes before slicing.
Notes
Use a mix of tart and sweet apples for depth of flavor. Store leftover pie covered in the refrigerator for 3-4 days.