Ingredients
- Homemade or store-bought pie crust (top & bottom)
- 8 apples, peeled and sliced (¼-inch thick)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- Juice of 1 small lemon (~1½ tbsp)
- 1 tablespoon butter
- 1 egg (for egg wash)
- Ice cream or whipped cream (optional, for serving)
Instructions
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Prepare the crust
Roll out and refrigerate the pie dough until ready to use. -
Make the filling
In a large bowl, combine apples, cinnamon, nutmeg, both sugars, flour, and lemon juice. Mix thoroughly. -
Pre-cook the apples (critical step)
Melt butter in a large sauté pan over medium heat.
Add the apple mixture and cook for 5–7 minutes, just until slightly softened (not mushy).
Remove and let cool. -
Preheat oven
Set oven to 400°F (200°C). -
Assemble the base
Roll out half the dough slightly larger than your pie dish. Transfer to the dish and trim/tuck edges. -
Fill the pie
Add the cooled apple mixture. Chill briefly while preparing the top crust. -
Top crust & seal
Roll out the second dough portion. Place over the filling, fold edges under, and crimp to seal. -
Egg wash
Brush the top lightly with beaten egg for a golden finish. -
Bake
Place pie on a baking sheet (to catch overflow). Bake for 50–60 minutes, until crust is golden. -
Cool before slicing
Let the pie rest at room temperature for 1–3 hours. This stabilizes the filling for clean slices. -
Serve
Slice and serve with ice cream or whipped cream if desired.
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Notes
- Use a mix of tart and sweet apples (e.g., Granny Smith + Fuji) for better flavor complexity.
- Keep butter and dough cold at all times to preserve flakiness (steam pockets = layers).
- Cut vent slits in the top crust to release steam and prevent sogginess.
