Classic Apple Pie

Apple Pie fresh out of the oven

A Classic Apple Pie made completely from scratch that’s buttery, flaky, easy to make, and perfect for any time of the year.

  • 1 pie crust whole recipe for top and bottom crust
  • 8 medium apples peeled, cored and sliced
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup brown sugar packed
  • 2 tbsp all-purpose flour
  • 1 tsp cinnamon ground
  • 1 egg beaten, for egg wash


  • Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
  • While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.
  • Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
  • Preheat oven to 375 F degrees.
  • Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
  • Add the apple mixture to the bottom crust
  • Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
  • Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.

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