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Apple Pie

***Makes 2 Pies


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

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!

***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

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