It's America's most classic dessert and brings the memory of family together. The simple apple pie will always have a place in our kitchens and in our hearts. Now, we can make this classical dessert from scratch!
Start by preparing this flaky pie crust recipe which makes 2 (9") pie crusts, one for the bottom and one for the top of the pie. Or use a store-bought pie crust and follow package directions.
Peel, core, and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices . When you cut your apple into slices, add them to a large bowl and sprinkle them with the lemon juice to avoid them turning brown.
Make the apple pie filling:
Combine the sugar, flour, and spices (nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.
Do the crust by yourself or use a store-bought pie crust and follow package directions.
Notice！
Check to make sure it isn't sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.
Gently place the rolled-out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.
Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.
Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.
Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours.Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature.
🌟🌟Tips: Great with a side of vanilla ice cream.
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