Ingredients
Scale
- 1 recipe double-crust pie pastry
- 6 cups thinly sliced, peeled apples (about 6 medium)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions
- Prepare your favorite double-crust pie pastry. Divide the dough in half and roll out one half to fit a 9-inch pie plate. Place the dough into the pie plate.
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and flour. Toss gently to coat the apples evenly.
- Pour the apple mixture into the prepared pie crust. Dot the top of the apples with the small pieces of butter.
- Roll out the remaining pie dough. You can either place it over the filling as a solid top crust or cut it into strips to create a lattice top.
- If using a solid top crust, cut several slits in the top to allow steam to escape. If making a lattice, weave the strips over the filling.
- Trim any excess dough from the edges and crimp the edges to seal the pie.
- Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar.
- Preheat oven to 425°F (220°C).
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Notes
- Granny Smith, Honeycrisp, or a mix of tart and sweet apples work well for this pie.
- For a richer color and flavor, use brown sugar for half of the granulated sugar.
- A splash of apple cider or brandy can be added to the filling for extra depth.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Leftovers can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg