Apple Pie

Serves per slice

Apple Pie
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  • 2 pie crusts
  • 7 cups apples, peeled, cored and sliced 1/4”thick (Granny Smith or Royal Gala work great)
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 2 tbsp cold unsalted butter
  • 1 egg yolk
  • 2 tbsp water


  1. Preheat the oven to 375 degrees F.
  2. Line a 9-inch pie plate with one of the pie crusts trimming away the excess and crimping the edges.
  3. Toss the apples with the sugar, lemon juice, nutmeg and salt.
  4. Spread the apples in the pie shell and dab the top with pieces of cold butter.
  5. Cut the remaining pie crust into strips and use them to make a lattice pattern on top of the pie. Seal the edges and brush pastry with egg wash.
  6. Bake for 1 hour and 15 minutes in preheated oven. To help stop the edges from burning place the pie plate on a baking sheet and place the whole thing in the oven. This will keep the direct heat from the cooking the edges too fast.
Recipe Type: Dessert


Preheat the oven to 375 degrees.

If you are making your own pastry line one 9″ pie plate with the pie shell making sure to trim away the excess and crimp the edges. If you are using a store bought shell following the preparation instruction on the packaging before  adding any filling.

Peel, core and slice 7 cups worth of apples.

Toss with the lemon juice and add the sugar.  The lemon juice help the apples from premature browning and the sugar….well we know what thats for.

Add the nutmeg, cinnamon and salt.  The quantities for the nutmeg and cinnamon can easily be adjusted depending on your tastes.  As long as a total of 3/4 tsp of spice is used.

Toss everything together well so that all the apples are evenly coated.  Try to resist munching on a few slices. You know you want to.

Pour the apples into the pie shell and make sure none of them overlap the edges.

Drop some daps of cold butter on top of the apples.

Cover the pie with your second shell.

Trim away the excess. Using a fork and a bit of water seal and crimp the edges of the two shells together.  Vent the filling by cutting slits in the top.

In a small bowl whisk together the egg yolk and water.

Brush the egg wash over the entire pie.  This will help give it a great golden colour. If you have extra dough feel free to cut out little shapes and place on the top of the crust.  Just remember to go back and brush those pieces with the egg wash as well.


Bake for 1 hour and 15 minutes un your preheated oven.  I like to place the pie on a cookie sheet to bake.  This helps keeps the direct heat off the edges that may cause them to burn while the rest of the pie bakes.

Let the pie cool at least 20 minutes before slicing and serving.


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