A classic apple pie is the dessert of choice in my household. The smell of a freshly cooked pie brings me back to Massachusetts and my mother’s kitchen. She has always been an amazing cooker, baker and preserver. I hope I can pass that along to my daughter as well. But back to the apple pie, which is why you are here. There are many ways to make an apple pie. For me, the simpler the better. I do not like to have a bunch of additional ingredients or fancy designs (I save that for other pies), just a nice “A” in the crust put there with the tines of a fork.

You will see that I used store bought crust in the making of this pie. Sacrilege to some, but a life saver to others. For years, I only made pies with homemade crust, but then I got married, had a baby, a full-time job, etc. and just don’t have the time. Often for the holidays, I will still make my own crust, but it’s been super busy this year and I was working today… you get the point. As you will see, a store bought crust doesn’t have to diminish your results. Many times I’ve served my pies to people who would be shocked to learn that the crust wasn’t homemade. One caution though, purchase the premium brand crust as you will see a difference.

So, get your ingredients together, preheat that oven and get peeling. Happy baking!

Ingredients

• 3-1/2 lbs of apples (1-1/2 lbs should be granny smith)
• 3/4 cup plus 1 T sugar
• 2 T flour
• 1 T fresh lemon juice
• 1 tsp grated lemon zest
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 2 pie crusts
• 1 egg white, lightly beaten

Instructions

• Preheat oven to 500 degrees. Place a large rimmed baking sheet on the lowest rack.
• Peel and core the apples. Slice into 1/4 inch thick pieces and place into a large bowl.

    

• Add 3/4 cup of sugar, the flour, lemon juice, lemon zest, salt, nutmeg and cinnamon to the bowl and toss to cover all the apple slices.

    

• Place one crust into the bottom of a standard pie plate.
• Spread the apples into the plate. Do not be afraid to pile these nice and high. Ensure that the different varieties are present in all sections of the pie.
• Place the other crust on the top and crimp the edges with your fingers.
• Cut vent holes into the top with a knife or using the tines of a fork create a pattern in the middle of the pie crust.

  

• Brush the crust with the egg whites and sprinkle sugar over the crust.

    

• Protect the crust edges with aluminum foil or a pie crust protector (as I’ve used).
• Place pie onto the pre-heated baking sheet and turn over temperature down to 425 degrees.
• Bake for 25 minutes.

  

• Turn the baking sheet 180 degrees. Reduce the oven temperature to 375 degrees and back another 30-35 minutes.
• If using tin foil to protect the crust edges, remove now.
• Pie is done when the juices are bubbling and the crust is a deep golden brown.

  

• Remove from oven and move pie to a wire rack for cooling.
• Serve cool or reheat and add ice cream for apple pie a la mode.

  

Ideas

• Apples – most recipes will mention using two types of apples in your pie and while that is better than one, my recommendation is to use three types of apples. One of your apples should be granny smith, but feel free to experiment. In the pie you see here, I used golden delicious and fiji apples as well. Why? Different types of apples will yield a variety of different textures and flavors to your pie.
• Amount of apples to use – I can’t say this enough, do not be afraid to pile them high.
• Feel free to add other items to your pie like raisins, craisins, fresh cranberries, strawberries or plums. If you add any of these items, don’t add more than 1 cup full. You want this to be primarily an apple pie.
• Do not forget to use and pre-heat the baking sheet. This is what helps the bottom crust cook and helps to minimize any sogginess of the lower part of your pie.
• Pie crust – absolutely, make your own crust if you have the time and the inclination. Homemade, fresh pie crust is generally best.