Easy Apple Pie
User Reviews
5
Easy Apple Pie
Description
The Easy Apple Pie uses premade 9-inch pie dough lined in a plate for ease. Apples seasoned with granulated sugar, lemon juice, nutmeg, and cinnamon create a balanced sweet and spiced filling. The apples are allowed to stand before mixing with flour and spices to manage excess liquid and thickening. The second pastry crust seals the filling, with a small hole cut to let steam escape and prevent sogginess. Brushing with egg wash produces a shiny, browned crust.
Baking starts at 375°F then reduces to 325°F after 35 minutes to allow thorough cooking without burning the crust. Cooling for an hour lets the filling thicken and settles the pie for cleaner slices. This pie is classic in texture with a crisp crust and tender spiced apple interior, fitting well for desserts or holiday meals.
Leftover pie stores for 3-4 days refrigerated in airtight containers. Substitutions include homemade crusts or vegan alternatives by using pie juice or almond milk as a wash. The recipe offers a familiar, flaky crust with a balanced, gently spiced apple filling.
Ingredients
- 2 pastry dough pre-made (9-inches)
- 3 tablespoons all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 6 apple seeded, sliced (sweet and tart varieties
- 1 teaspoon lemon juice
- 1 egg whisked, large
Instructions
- Preheat oven to 375°F with a baking tray.
- In a large bowl, combine the sugar, lemon juice, and the apples, let stand for 15 minutes. In a second bowl combine flour, nutmeg, and cinnamon.
- Line a 9-inch pie plate with one of the pie dough, allowing it to droop over the edges slightly. Drain the sliced apples in a colander, add flour and spice mixture, toss to combine place the apple mixture into the bottom crust evenly.
- Place the second pie dough over the apple mixture and gently press to ensure it is sitting well on top of the apples. Use a knife to cut a hole the size of a quarter in the center of the pie dough to allow the steam to escape. Trim and crimp the edges. Brush the top of the pie with the whisked egg.
- Place the pie in the preheated oven on the baking tray for 35 minutes. Rotate and reduce heat to 325°F and bake for an additional 25 minutes. Remove from the oven and place on a cooling rack for one hour before slicing.
Notes
- Store leftover pie in an airtight container in the fridge for 3-4 days.
- Using homemade pie crust is a fine substitute for premade dough.
- For a vegan version, brush the crust with drained pie juice or almond milk instead of egg wash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 162mg | 7% |
| Potassium | 191mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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