Classic Apple Pie

Recipe Rating:	16 Ratings5
Categories:	Pies, Fruit Desserts, Quick & Easy
Collections:	Thanksgiving Table
Serves:	6-8
Prep Time:	20 Min
Cook Time:	1 Hr

Ingredients

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
3/4 c	sugar
2 Tbsp	all purpose flour
	juice from 1 lemon
	lemon zest, grated from 1 lemon
1/4 tsp	salt
1/4 tsp	nutmeg
1/4 tsp	cinnamon
1 pkg	refrigerated pie crusts, at room temperature
1	egg white, slightly beaten
1 Tbsp	sugar

Pinched by jbuddy, and 3,446 more.

Steven Wilson

Well Seasoned

Chesterfield, VA (pop. 363,348)

unccalum

Member Since Dec 2009

Steven's Notes:

The lemon zest and fresh lemon juice in this pie make it taste so fresh and even more delicious!

(See Steven's Original Version of Recipe)

Comments from the Test Kitchen:

The flavors in this pie are so good. I don’t think I have ever had an apple pie with lemon zest and lemon juice in it, and that really did the trick to bring the flavor up several notches. I would put this pie up against my Aunt Eileen’s apple pie... which is saying something!

[Read more about this recipe in Janet's Notebook!]

Directions

Place 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.

Comments

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Polly Anna Polly

Apr 7, 2010

I'm inspired to bake! Homemade apple pie has to be the best! Thanks for the tips on baking time and temps.

Telisia Dodd Mstexas1

May 14, 2010

I haven't made your pie , but I love apple pie, I will try it this week, thanks for sharing.

Shanda Bush Golfladee

Jun 22, 2010

Excellent apple pie, my husband ate 3 pieces in one evening!

kathy holleman maiseysgrandma

Jun 27, 2010

I am always on the lookout for an good fresh apple pie recipe. My hubby loves it, but he is diabetic. I am going to make this using Splenda for baking instead of sugar. I am betting he will like it.

FANNIE MCCOY ZAYDEN2

Jun 29, 2010

i love hot apple pie ,that's a winner for sure .thank you

Robin DuPree robdupree

Jun 29, 2010

Can not wait!

Valerie Barbour cartergirl5

Jun 29, 2010

I love to bake pies this sounds like a good. I think I will make it for the 4th of July. Thanks for sharing.Have a great holiday

JANE LOUISE lovinspoonful

Jun 29, 2010

Oh how I would love to make this for the 4th of July. However, those wonderful Honey Crisp apples are only in Michigan in September/October. What type of apple could I use instead...though there's nothing like a honey crisp. ):

Steven Wilson unccalum

Jun 29, 2010

I think you could also use Jona Gold apples - they are pretty similar to Honey Crisp and seem to be easier to find. The biggest thing is to have one tart apple - the Granny Smith - and one sweet apple - the Honey Crisp or something similar.

Rose O'Connell cookswithwine

Jun 30, 2010

Apple Pie with ice cream is wonderful and Granny Smiths are my favotites.

R C rosycalvin

Jul 1, 2010

All I can say about this pie is "OH WOW"! Best apple pie I have ever had bar none. Very simple and so good that it didn't last long at my house! I'm making another for my son to take to a BBQ on 4th of July...yeah, all I can say is "OH WOW"

Rosy