Classic Apple Pie

8 medium size apples (such as Honeycrisp, Gala, Golden Delicious, or Granny Smith)
½ cup brown sugar, packed
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon or apple pie spice
2 disks pie dough (store bought or homemade recipe)
1 large egg, beaten
Coarse sugar, for sprinkling (optional)

Pre-heat the oven to 375F.

Peel and core the apples, and cut them in ¼  inch thick slices. Transfer to a bowl and toss with the brown sugar, lemon juice, cinnamon and flour. Mix the apple mixture until the apples are coated.

Roll out 1 disk of dough into a 12-inch circle on a lightly floured surface. If the dough is sticky, add a bit more flour.  Place the pie dough into a 9-inch pie plate.

Add the apple mixture to the pie plate.

Roll out the remaining disk of dough into a 12-inch circle, place the dough over the filling and press the two crusts together around the edges. You can fold the overhanging dough under itself or use a paring knife to cut along the edge.

You can also play with designs for your top crust, the world is your oyster!

Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape.

Put the pie on a baking sheet and place it in the oven.  Bake for about an hour or until the crust is golden. (Cover the edges with foil if they are browning too quickly.) Transfer the pie to a rack and let cool.

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