Fresh Apple Pie
A classic dessert that brings warmth and comfort, made with a mix of tart and sweet apples for depth of flavor.
Ingredients
For the Apple Filling
- 2-2.5 lbs apples (a combination of tart and sweet apples) Granny Smith, Honeycrisp, or Fuji recommended
- 4 tablespoons cinnamon sugar mix Mix of granulated sugar and cinnamon
- 1 small lemon (juice) Helps balance sweetness
- 2 tablespoons unsalted butter (softened) For dotting on top of the filling
- 2 tablespoons all-purpose flour
- Prepared pie dough enough for a double crust prepared pie dough Can be homemade or store-bought
- 6 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
Preparation
- Make the cinnamon sugar by mixing equal parts granulated sugar and cinnamon. Use 3 tablespoons of sugar and 1 tablespoon of cinnamon for this recipe.
- Preheat your oven to 425°F (220°C).
- Peel, core, and slice the apples into thin pieces.
- In a large bowl, combine the sliced apples with lemon juice, 4 tablespoons of cinnamon sugar mix, granulated sugar, and flour. Stir until the apples are well-coated.
- Roll out the prepared pie dough into a large circle to fit your pie pan and place it into the pan.
- Fill the pie crust with the apple mixture and dot the top with softened butter.
- Roll out another dough circle to create a lid. Seal the edges by crimping with fingers or a fork and cut small slits in the top to allow steam to escape.
Baking The Pie
- Bake in the preheated oven for about 45-50 minutes or until the crust is golden brown and the apples are bubbling. Cover edges with foil if they brown too quickly.
Serving
- Let the apple pie cool for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or a dollop of whipped cream.
Notes
Use a mix of apples for best flavor. Don’t skip the lemon juice; it helps balance the sweetness. For a golden crust, brush the top with egg wash before baking.