Description
A delightful classic dessert featuring sweet, juicy apples in a flaky crust, perfect for any occasion.
Ingredients
- 1 Perfect Pie Crust Recipe
- ¼ cup butter
- 8 cups thinly sliced apples (peeled and cored)
- 2/3 cup lightly packed brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon water
- Coarse sugar (optional)
Instructions
- Set aside a 9-inch pie plate and preheat the oven to 425°F.
- Melt the butter in a large pot over medium-low heat.
- Add the apples, brown sugar, flour, cinnamon, lemon juice, and salt. Stir together and cook for about 8 to 10 minutes, stirring occasionally until the apples soften. Remove from heat and let cool.
- Divide the prepared pie dough in half if it is not already in two discs. Lightly flour a work surface and roll out one disc to about 1/8-inch thick, making it a bit larger than your pie plate. Transfer the rolled dough into the pie plate, gently pressing it into the bottom.
- In a small bowl, whisk together the egg and water to create an egg wash. Set aside.
- Pour the cooled apple filling into the prepared crust. Roll out the second disc of dough and place it on top of the pie, or cut this dough into strips for a braided top.
- Cut vents in the crust if you did not braid it. Trim any excess dough, and crimp the edges with your fingers to seal the pie.
- Brush the top of the pie with the egg wash and sprinkle with coarse sugar if desired.
- Bake the pie for 15 minutes at 425°F. Then reduce the temperature to 350°F and continue baking until the crust is golden and the filling bubbles through the vents, about 40 minutes. If the crust starts to brown too much, cover it with aluminum foil. Let the pie cool before serving.
Notes
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream. Store in the refrigerator for up to four days or freeze for up to three months.