Apple Pie
User Reviews
5
Apple Pie
Description
This classic Apple Pie recipe uses peeled, thinly sliced apples tossed in lemon juice, cinnamon, nutmeg, sugar, flour, and salt to create a spiced filling. The flour helps thicken the juices released during baking to prevent a soggy crust. The filling is placed inside a 9-inch double crust pie pastry, dotted with butter, then topped with the second crust which is vented with slits to release steam.
The pie crust bakes to a flaky, golden texture while the apple filling softens and bubbles as it cooks through. Brushing the top crust with foamed egg white and sprinkling sugar adds a slight sheen and sugar texture to the crust. Covering the edges with foil during the first part of baking prevents over-browning.
Serving the cooled pie allows the filling to set for clean slices and less juice leakage. This pie pairs well with cream or ice cream when enjoyed. Using tart apple varieties such as Granny Smith ensures good filling texture and flavor. The careful baking and venting prevents runny filling and soggy bottom crust.
Storage instructions ensure leftovers remain fresh for several days refrigerated or at room temperature for up to two days.
Ingredients
- pie pastry 9 inches, for double-crust pie
- ¾ c. white sugar
- 3 Tbsp all-purpose flour
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
- 1 Tbsp lemon juice
- 5 ½ c. apples peeled, thinly sliced
- 1 Tbsp butter
- 1 large egg white
- sugar additional
Instructions
- In a small bowl combine the sugar, flour, cinnamon, nutmeg, and salt.
- In a large bowl toss apples with lemon juice. Add sugar mixture and toss to coat.
- Line a 9 inch pie plate with bottom crust. Fill with apple mixture. Dot with small slices of butter. Roll remaining crust to fit top of pie. Place crust over filling. Trim, seal and flute the edges of pie crust. Cut four slits into top of pie.
- Beat egg white until foamy with fork. Brush egg white over the top of the crust and sprinkle with sugar. Cover the edges of the crust loosely with foil.
- Bake at 375 degrees F for 25 minutes. Remove foil from edge of crust and bake until crust is golden brown and filly is bubbly, 20-25 minutes longer. Cool on a wire rack.
Notes
- Use firm, tart apples like Granny Smith, Golden Delicious, or Pink Lady for best pie texture and flavor.
- Cut slits in the top crust to vent steam and prevent a soggy crust.
- Watch for bubbling filling and golden crust to know when the pie is done baking.
- Allow the pie to cool before slicing so the filling sets and doesn't run out.
- Store leftovers covered at room temperature for one to two days or refrigerated up to five days in an airtight container.
- Keep pie dough cold during assembly to ensure easier handling.
- Roll out dough to fit your 9-inch pie pan, adjusting size as needed.
- Brush top crust with beaten egg white and sprinkle sugar on top for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 232mg | 10% |
| Potassium | 222mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 39g | 78% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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