Best Apple Pie
User Reviews
5
Best Apple Pie
Description
The pie filling uses a blend of granulated and brown sugars combined with cinnamon, ginger, and nutmeg to infuse warm spice flavor into peeled, thinly sliced tart apples such as Granny Smith. The apples are tossed with lemon juice and the sugar-spice mixture to evenly coat.
A rolled pie crust lines a 9-inch pan, holding the apple filling topped with small pieces of butter. A second crust covers the pie, with edges sealed and slits cut for steam to escape. Brushing with foamy egg white and sprinkling sugar enhances the crust's color and texture during baking.
The pie bakes first covered to protect edges, then uncovered to achieve a golden, bubbling finish. It yields 8 generous servings. The filling offers a pleasant balance of sweetness, tartness, and aromatic spice with a tender, flakey crust.
Storage suggestions note the pie can be kept covered at room temperature for up to two days or refrigerated for up to four days to maintain freshness.
Ingredients
- 1/2 cup granulated sugar plus more for the top crust (see note 1)
- 1/2 cup brown sugar packed
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon (see note 2)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups apple peeled and thinly sliced (see note 3, tart
- 1 tablespoon lemon juice
- 2 inch pie crust thawed (homemade or from 1 box store-bought, see note 4
- 1 tablespoon butter (see note 5)
- 1 egg white
Instructions
- Preheat oven to 375 degrees. In a small mixing bowl, mix the white sugar, brown sugar, flour, cinnamon, ginger, and nutmeg. Set aside.
- In a large mixing bowl, toss apples with lemon juice. Sprinkle in sugar mixture and toss to evenly coat.
- Lay one pie crust in bottom of 9-inch pie pan, trimming the pastry even with the edge of the pan. Spoon in the apple mixture into the pie and place butter piece on top.
- Roll the remaining crust out. Set crust over the filling and trim as necessary to fit the top of the pie. Seal, flute the edges, and cut slits in the pastry.
- Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
- Bake for 25 minutes. Remove foil and bake until crust is golden brown and pie filling is bubbling, about 20 minutes more. Cool on wire rack.
Notes
- Use a mix of granulated and brown sugar to achieve the desired sweetness and texture in the filling.
- Employ a blend of warm spices—cinnamon, ginger, and nutmeg—to enhance the apple flavor and aroma.
- Choose tart apples like Granny Smith or a combination of varieties such as Northern Spy, Braeburn, or Honeycrisp for a balanced filling texture and taste.
- Utilize two 9-inch pie crusts, either homemade or store-bought, for the top and bottom layers.
- Store the baked pie lightly covered at room temperature for up to two days or refrigerated for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 404kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Sodium | 232mg | 10% |
| Potassium | 173mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
