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Apple Pie

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This classic apple pie is packed with sweet and tart apples, warm spices, and a flaky golden crust. It’s the kind of comforting dessert that fills the kitchen with the best fall aromas. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.

Ingredients

Scale

For the filling:

  • 6–7 cups peeled and sliced apples (Granny Smith, Honeycrisp, or a mix)

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 tbsp all-purpose flour

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract

  • 1 tbsp butter (cut into small pieces)

For the crust:

  • 1 package (14 oz) refrigerated pie crusts (or homemade crust for 9-inch double-crust pie)

  • 1 egg (for egg wash)

  • 1 tbsp milk

Instructions

  1. Preheat the oven to 425°F (220°C).

  2. Roll out one pie crust into a 9-inch pie pan. Gently press it into the bottom and sides.

  3. In a large bowl, mix the sliced apples with sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss to coat evenly.

  4. Pour the apple filling into the prepared crust and dot with butter pieces.

  5. Roll out the second crust and lay it over the apples. Trim any excess and crimp the edges to seal. Cut a few slits in the top to let steam escape.

  6. In a small bowl, whisk together the egg and milk. Brush the top crust with the egg wash for a golden finish.

  7. Place the pie on a baking sheet (to catch drips) and bake for 45–50 minutes, or until the crust is golden and the filling is bubbly.

  8. If the crust starts to brown too quickly, cover the edges with foil halfway through baking.

  9. Let the pie cool for at least 2 hours before slicing. This helps the filling set.

Notes

  • For extra shine and sweetness, sprinkle a little coarse sugar on the top crust before baking.

  • Use a mix of sweet and tart apples for the best flavor and texture.

  • Pie can be made a day ahead and stored at room temp or in the fridge.

Find it online: https://ukfinda.com/apple-pie/