Classic Apple Pie

linda hennessey


395 calories a slice without ice cream - but worth every calorie!

★★★★★ 1 vote


1 pkg
refrigerated rolled piecrust
1/2 c
granulated sugar
1/2 c
light-brown sugar, packed
3 Tbsp
1/2 tsp
ground cinnamon
1/4 tsp
ground cloves
2 lb
fuji apples, peeled, cored, cut into 1/2
2 lb
granny smith apples, peeled, cored, cut into 1/2
2 Tbsp
butter, unsalted
2 Tbsp
lemon juice
1 large
egg, beaten with 1 tablespoon water
1 tsp


1Heat oven 400 degrees. Unroll one piecrust. Place in pie dish. Prick bottom of crust with a fork; refrigerate while assembling filling.
2In a small bowl, blend sugar, brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
3Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool for 25 minutes.
4Pour cooled apples into prepared crust-lined pie plate. Unroll second pie crust. Cut 1" vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
5Brush pie with egg mixture; sprinkle with remaining 1 teaspoon sugar. Bake at 400 degrees for 20 minutes, then reduce heat to 350 degrees and bake for additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Hashtag: #apple