The Seasoned MomMom's Easy Apple Pie
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Ingredients
Serves 8- 1 tablespoon lemon juice
- 6 cups peeled, thinly sliced Granny Smith apples ((about 5-6 apples; approximately 2 lbs. before peeling and slicing))
- ¼ teaspoon ground nutmeg
- Egg wash ((1 egg whisked with 1 tablespoon of water))
- Optional for serving: vanilla ice cream or whipped cream; caramel sauce
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground cardamom
- 2 tablespoons all-purpose flour
- ¾ cup sugar
- Optional: coarse sugar ((for topping))
- 1 (14.1 ounce) box refrigerated pie crusts ((I use Pillsbury brand, which has 2 crusts in each box))
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Steps
- Step 1
Preheat the oven to 425°F. Bring the refrigerated pie crusts to room temperature. Unroll 1 pie crust. On a lightly floured surface, roll out the pie crust so that it's about 1/4-inch wider all the way around (you can skip this step if you don't want to bother with rolling, but it makes the crust easier to seal and pinch together with the top crust later). Press the crust it into a 9-inch glass pie plate. Cover and chill for 10-15 minutes while you prepare the filling (the cold pastry will yield an flakier crust).
- Step 2
In a large bowl, toss together all of the filling ingredients.
- Step 3
Transfer the filling to the pie plate. Brush the edge of the bottom crust with an egg wash.
- Step 4
Unroll the second pie crust and place it on top of the apples. If there's a lot of extra dough hanging over the edge on the top crust, you can trim some of that excess dough off. Press the top crust to the edge of the bottom crust so that the two crusts are completely sealed around the edges.
- Step 5
Tuck any excess dough under and crimp the edges with your fingers or with a fork.
- Step 6
Brush the top of the crust with egg wash and sprinkle with coarse sugar (this step is optional, but gives the crust a nice shine and some great texture). Cut a few slits in the top of the pie (to allow the steam to vent).
- Step 7
Bake for 38-45 minutes, or until the apples are tender and the crust is golden brown. After about 15-17 minutes, check the crust and cover the edges with foil or a pie shield if they're getting dark. At about the 30-minute mark, you may need to cover the entire top of the crust loosely with foil to prevent burning.
- Step 8
Cool the pie on a wire rack for at least 2 hours before slicing and serving.
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Preheat the oven to 425°F. Bring the refrigerated pie crusts to room temperature. Unroll 1 pie crust. On a lightly floured surface, roll out the pie crust so that it's about 1/4-inch wider all the way around (you can skip this step if you don't want to bother with rolling, but it makes the crust easier to seal and pinch together with the top crust later). Press the crust it into a 9-inch glass pie plate. Cover and chill for 10-15 minutes while you prepare the filling (the cold pastry will yield an flakier crust).
Source: The Seasoned Mom
