Who doesn’t like apple pie?! Apple pie is definitely one of my favorite pies, I love the smell of the apples while it bakes in the oven. Topping it with vanilla ice cream as it sits on the warm pie.
This recipe is everything a classic apple pie should be. It has a perfectly sweet filling with warm spices that make the apples stand out. The crust is light and flaky, brushed with an egg wash to give it a nice golden touch. I love it!
APPLE PIE FILLING
- Mixed apples
- Lemon Juice
- Sugar
- Brown Sugar
- Cinnamon
- Nutmeg
- Ginger
- Ground cloves
- Cornstarch
Helpful Equipment
How to make a Lattice crust
Roll out the dough into a 12 inch square. Then use a pastry cutter to cut out 10 long strips about 3/4 inch wide.
Place half of the strips across the top of the filling.
Weave in the remaining strips to form a lattice, starting with the strips closest to the middle of the pie. This is as simple as lifting the strips and weaving under and over them as you go.
Once the strips have been laid out and weaved together,
Trim the ends of the strips to line up with the edge of the bottom crust. Pinch the edges together to seal them.
How Long Is Pie Good For?
A pie that has been properly stored at room temperature will be good for 2 days. However, fruit pies can also be refrigerated for up to 5 days. Either with a lid or covered tightly with plastic wrap. Enjoy!
Classic Apple Pie
Ingredients
Pie Crust
- 2½ Cups All-purpose flour
- 1 Teaspoon Salt
- 3 Tablespoons Sugar
- 1 Cup Unsalted butter chilled and cut into small pieces
- ⅓ Cup Ice cold water
Egg Wash
- 1 Egg
- 1 Tablespoon Water
Apple Pie Filling
- 5 lbs Mixed apples peepled, cored and cut into ¼ inch slices
- 1 Tablespoon Lemon Juice
- ¼ Cup Sugar
- ⅓ Cup Brown Sugar
- 1 Tablespoon Cinnamon
- ½ Teaspoon Nutmeg
- ½ Teaspoon Ginger
- ½ Teaspoon Ground cloves
- 1 Tablespoon Cornstarch
Instructions
Pie Crust
- In a food processor, combine flour, salt, sugar and cold butter. Pulse until it looks like crumbs, may take 10- 15 seconds.
- Add cold water slowly, pulse until it forms a dough.
- Remove from food processor, form two equal balls. Slightly flatten, wrap and refrigerate for at least hour or a maximum overnight.
- Once chilled, remove one disk at a time. Unwrap and place on a lightly floured surfaced. Using a rolling pin, roll out dough to 12in circle. Place roll dough over the pie pan. Gently press dough into the pan and against the sides. Place back into the fridge once apples are ready.
Apple Filling
- Peel, Cored and slice apples.
- Add apples to a large bowl, season with sugar, brown sugar, cinnamon, nutmeg, ginger, ground cloves and cornstarch. Mix until combined.
- Add apples to the prepared pie pan. Set aside.
- Remove the second pie crust from the fridge, place on a lightly flour surface. Roll out dough to 12in circle. Using a pastry cutter cut out ¾ inch strips.
- Make a lattice topping over the apples, cut off any excess pastry.
- Brush with egg wash.
- Preheat oven to 350°F degree
- Place pie on a baking tray and bake for about 30 minutes.
- Remove and loosely cover with foil. Bake for another 10 – 15 minutes, until the apples are nice and soft.
- Remove from oven, let cool and set for 2 hours.
- Enjoy with Vanilla ice-cream.