Classic Apple Pie
|Categories:||Pies, Fruit Desserts, Quick & Easy|
|2 lb||Honey Crisp apples, peeled, cored and sliced 1/4 inch thick|
|1 1/2 lb||granny smith apples, peeled, cored and sliced 1/4 inch thick|
|2 Tbsp||all purpose flour|
|juice from 1 lemon|
|lemon zest, grated from 1 lemon|
|1 pkg||refrigerated pie crusts, at room temperature|
|1||egg white, slightly beaten|
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DirectionsPlace a rimmed baking sheet on the lowest oven rack and preheat to 500 degrees. Toss the apples with 3/4 cup of sugar, flour, lemon juice, lemon zest, salt and spices, and set aside.Lightly spray a glass pie plate with nonstick spray. Unroll one of the pie crusts and place into the pie plate, making sure to center. Leave excess crust dough hanging around the edges. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Unroll the second pie crust and lay on top of apple mixture. Seal and crimp the edges of the pie crusts. Cut four vent slits in the top of the pie. Brush top of crust with egg white, and sprinkle with 1 Tbs. sugar.Place pie on baking sheet and reduce oven temp to 425. Bake until top is golden, about 25 minutes. Rotate baking sheet and reduce oven temp to 375. Continue to bake until the juices are bubbling and crust is a deep golden brown - 30 to 35 minutes longer. Transfer the pie to wire rack and cool to room temperature before serving.