Description
This classic apple pie recipe features a buttery double crust filled with a spiced apple mixture. With a balance of sweet and tart flavors enhanced by warm cinnamon, ginger, and nutmeg, this pie is perfect for any occasion. The flaky crust brushed with egg white and topped with sugar bakes to a golden finish, delivering a delicious dessert that yields eight generous servings.
Ingredients
Scale
Pie Filling
- 1/2 cup brown sugar (packed)
- 3 Tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 6-7 cups apples (peeled and sliced)
- 1 Tablespoon lemon juice
Pie Crust
- 1 (9 inch) pie crust (for double crust)
- 1 Tablespoon butter
- 1 large egg white
- Sugar for sprinkling on top
Instructions
- Prepare the filling: In a small bowl, combine the brown sugar, all-purpose flour, cinnamon, ground ginger, and nutmeg; set this mixture aside. In a large bowl, toss the peeled and sliced apples with lemon juice to prevent browning. Add the sugar and spice mixture to the apples and toss well to coat all the apple slices evenly.
- Assemble the pie: Line a 9-inch pie dish with the bottom pie crust and trim the edges to fit evenly. Fill the crust with the apple mixture and dot the fruit with small pieces of butter for richness. Roll out the remaining pie crust to fit as the top crust and place it over the filling. Trim any excess dough, seal the edges by pressing them together, then flute the edges decoratively. Cut slits in the top crust to allow steam to escape during baking.
- Prepare the crust for baking: Beat the egg white until it becomes foamy and brush it gently over the entire surface of the top crust. Sprinkle some sugar on top of the egg white coating to add crunch and sweetness. To prevent the edges from burning, cover them loosely with foil before baking.
- Bake the pie: Preheat the oven to 375°F (190°C). Bake the pie with the foil-covered edges for 25 minutes initially. After 25 minutes, remove the foil and continue baking for an additional 20-25 minutes or until the crust turns golden brown and the apple filling is bubbly and cooked through. Once baked, remove the pie from the oven and cool it on a wire rack before serving to allow the filling to set.
Notes
- Use tart apples like Granny Smith for a balanced flavor and firmer texture.
- Make sure to cut even slits on the top crust to allow steam to escape and prevent a soggy crust.
- Letting the pie cool before serving helps the filling to thicken properly.
- Cover the edges with foil early to avoid overbrowning the crust edges while baking.
- You can prepare the pie crust and store it in the fridge before assembling the pie to save time.
