Description
This Easy Apple Pie recipe features a flaky, buttery crust filled with tender, spiced Granny Smith apples. Sweetened with both granulated and brown sugar, and enhanced with cinnamon, nutmeg, lemon juice, and zest, this classic dessert is perfect for any occasion. A simple egg wash and optional sanding sugar topping gives the crust a golden, sparkling finish.
Ingredients
Scale
Pie Crust
- 2 (9″) pie crusts
Apple Filling
- 7 large Granny Smith apples (peeled, cored, and sliced into ½ inch slices)
- ½ cup granulated sugar
- ½ cup light brown sugar (loosely packed)
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Zest of half of a lemon
Egg Wash and Topping
- 1 large egg (lightly beaten for egg wash)
- 2 tablespoons sanding sugar (optional)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the sliced Granny Smith apples with granulated sugar, light brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, lemon juice, and lemon zest. Toss everything together gently until the apples are evenly coated with the mixture.
- Preheat Oven and Prepare Crust: Preheat your oven to 425°F (220°C). Roll out one pie crust into a 9-inch pie dish, pressing it gently to fit the shape of the dish without stretching.
- Add Apple Filling: Pour the apple filling into the prepared pie crust, spreading it out evenly. Make sure the filling is piled slightly higher in the center for an even bake.
- Cover and Seal Pie: Place the second pie crust over the apple filling. Trim any excess dough around the edges and crimp or pinch the edges together to seal the pie. Cut a few small slits on the top crust to allow steam to escape during baking.
- Apply Egg Wash: Using a pastry brush, lightly brush the beaten egg wash over the entire top crust. If desired, sprinkle the sanding sugar evenly over the egg wash for a sparkling look and slight crunch.
- Bake the Pie: Bake the pie in the preheated oven for 15 minutes at 425°F (220°C) to set the crust, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes or until the crust is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This resting time helps the filling thicken up for clean slices. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Use Granny Smith apples for their tartness and firmness, which hold up well during baking.
- If the crust browns too quickly, tent the pie loosely with aluminum foil to prevent burning.
- Allow the pie to cool fully to ensure the filling sets and slices cleanly.
- Sanding sugar on top adds a nice crunchy texture and decorative sparkle but is optional.
Keywords: apple pie, easy apple pie recipe, classic apple pie, homemade apple pie, pie crust, fall desserts, cinnamon apple pie