Apple Pie -

Apple Pie

Sweet cinnamon and spice apples nestled in a perfectly flaky homemade crust.

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Course: Dessert

Cuisine: American

Keyword: apples, cinnamon, sweet

Prep Time: 25

Cook Time: 1 5

Servings: people

Calories: 393kcal

Author: Candace Bourzac

Ingredients

2 homemade or store-bought pie crusts.
2 1/4 pounds sliced apples, about 7-10 apples
3/4 cup brown sugar
1/4 cup white sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 egg
3 tablespoons milk
1 tablespoon coarse sugar for sprinkling

Instructions

Peel and slice apples. Slice the apples a bit thin so they fit better into the pie crust.
Preheat the oven to 425 F.
Roll the pie crust out into a 12-inch circle about 1/8 inch thick. Roll the dough partially over the rolling pin to help transfer the dough to the pie plate. Fit the dough into the pie plate. Set it in the fridge while you prepare the apple mixture.
In a large bowl, add the apples, 3/4 cup brown sugar, 1/4 cup white sugar, 3 tablespoons flour, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon cloves, and 1/4 teaspoon ginger. Mix to combine everything.
Add to a large pot on the stove over medium heat. Cook for about 10 minutes stirring intermittently. You don't want the filling to burn. You also don't want it to overcook, you're just trying to soften it a bit, not make it too soft.
Get the prepared pie plate out of the fridge and add the cooked apples to the pie plate.
Roll out the second pie crust to 12 inches around and 1/8 inch thick. You can make the lattice design as described in the post, or just lay the second crust on top of the pie and make a few slits on top to release steam. Trim the excess dough, leaving about a half-inch hanging. Fold over to form the crust and either crimp or flute the edges to seal the seams. You can also fold the crust edges underneath all the way around to form a simple crust edge.
Whisk the egg and 3 tablespoons of milk together. Brush the egg wash onto the pie crust. Sprinkle the coarse sugar all over the pie crust.
Bake the pie at 425 F for 15 minutes, then reduce the heat to 375 F and bake for 50-60 minutes. The crust should be golden brown and the filling bubbling. You can add a pie crust shield to prevent the crust from over-browning, though I have not had an issue with the crust over cooking in my oven.

Notes

Refrigerate the prepared pie plate while you are preparing the apple mixture.
Apple pie can sit out on the counter covered with plastic wrap for two days. It can be refrigerated, covered with plastic wrap, for up to five days.
Apple pie freezes very well both baked and unbaked. If you are freezing the pie, I recommend baking it in a tinfoil pie plate. Place it in a freezer-safe container and freeze for up to three months. You can bake straight from the freezer, following the same baking instructions, though you will end up baking the pie a bit longer.
If freezing after baking, cool the pie down completely before freezing. Place it in a freezer-safe container and freeze for up to three months. Thaw out in the fridge overnight. If you want to reheat the pie, slice individual pieces and heat in the microwave in 30-second bursts until warm enough for your liking.

The nutritional information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition