Classic Apple Pie

Nothing says comfort quite like a classic apple pie at the holidays—golden, flaky crust wrapped around tender apples coated in cinnamon, sugar, and a touch of butter. It’s the kind of dessert that fills the kitchen with a nostalgic aroma and brings everyone to the table. Whether you’re baking for a holiday, a family gathering, or just because, this timeless recipe delivers the perfect balance of sweetness and spice in every slice.

Ingredients

• 7 cups sliced apples (sliced into 1/4-inch slices)
• 1 tablespoon fresh lemon juice
• 1/2 cup granulated sugar
• 1/4 cup brown sugar packed
• 1/4 cup all-purpose flour (you can also use gluten free)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 pie crusts – recipe below
• 1 tablespoon butter cut into pieces
• 1 large egg
• 1 tablespoon milk
• Turbinado sugar for sprinkling on top 

Instructions

• Preheat the oven to 400°.
• Add the sliced apples and lemon juice to a large mixing bowl and toss until well combined. Set aside.
• In a separate mixing bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and nutmeg until well combined. Pour over the sliced apples and mix until the apples are fully coated with the dry ingredients. Set aside for 15 to 20 minutes while you prep the pie crusts (recipe below)
• Roll one of the pie crusts out to about 12 inches in diameter, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place in the refrigerator. Roll out the second pie crust dough and either cut lattice strips, decorations or leave whole to fully top the apple pie.
• Remove the pie plate from the refrigerator. Using a slotted spoon, scoop the filling into the pie crust and spread around into one even layer. Dot with the pieces of butter. Top with the second pie crust and decorate the edges.
• Whisk together the egg and milk until well combined. Brush on top of the pie and around the edges. Sprinkle with turbinado sugar.
• Bake in the lower third of the oven at 400°F for 20 minutes, then reduce oven temperature to 375° and bake for an additional 35 to 40 minutes or until the top of the pie is golden brown and the filling is bubbly. Cover the edges of the pie with a pie crust shield if needed to prevent excess browning. You may also cover the top of the pie with aluminum foil to prevent it from browning too much before it’s finished baking. 
• Once the pie is done baking, remove it from the oven, and place it on a wire rack to cool completely. Once cooled, slice and enjoy!

Recipe for Pie Crust

Recipe for Crust

Ingredients

• ½ cup vegetable shortening
• 1 ½ cups all-purpose flour *You can also use GF Flour
• ½ teaspoon salt
• ½ cup ice-cold water

Directions

1. Gather all ingredients.
2. Combine flour and salt in a medium bowl. Add shortening and mix with a fork or pastry blender until the mixture is very crumbly. Sprinkle in cold water, 1 tablespoon at a time, stirring lightly with a fork until dough holds together. You may not need all the water.
3. Chill for at least 15 minutes.
4. Roll dough gently on a floured pastry cloth to about 1 inch larger than your pie plate.
5. Fold dough carefully in half, place it in pie plate, and unfold. Press gently into pan. For a single-crust pie, trim to about ½ inch beyond the rim, fold under, and flute or crimp as desired.