Apple Pie
***Makes 2 Pies
Filling
2 and 1/2 Cups Granny Smith Apples, Cored, Sliced, and Peeled
3/4 Cups Sugar
2 Tbsp. Flour
1/2 Tsp. Salt
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1/2 Lemon
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Egg Wash
1 Egg, Beaten
1 Tbsp. Turbinado (Cane) Sugar
-Gently roll both pie doughs thinly with a rolling pin and line one of them over your pie dish
-In a bowl, mix your first filling ingredients
-Pour into your pie dish, evenly distributing your filling
-Top with your second pie dough, and trim and seal the edges of your pie
-Brush the top with your egg wash and sprinkle sugar all over your pie
-Cut 4 slits on the top of your pie to create a vent (this allows for good airflow throughout your pie while it cooks)
-Bake for 50-60 minutes at 375º Fahrenheit or until the crust is golden brown
-Remove from oven, and let cool for 5 minutes
(Most recipes will tell you to let your pie cool for hours or until it is room temperature but I believe that there is nothing better than hot pie fresh out of the oven)
-Top with a scoop of vanilla ice cream and enjoy!
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***To have a lattice top to your pie, where the top crust is in a criss-cross shape, watch this video from 0:40-1:37