Have you ever baked an Apple Pie that looked beautiful on the outside, but once you cut into it no matter how long you let it sit, was a runny mess? Or you spent too much time prepping your pie filling by precooking the apple filling, draining the juices, and measuring just the right amount of liquid to put back in? Well this isn’t that recipe, hehe. This is my simple, foolproof, and delicious recipe for a Classic American Apple Pie that turns out lovely every time. With just a few steps and no precooking anything (except preheating your oven of course), it has become a favorite for busy home cooks everywhere.
Homestyle Apple Pie
- 6 cups peeled , cored, and thinly sliced apples (Use half Granny Smith & half Jonagold)
- 1 - 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup granulated sugar , plus a little extra to sprinkle on top
- ½ cup light brown sugar , firmly packed
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter , cubed
- 1 egg white + 1 teaspoon of water , whisk together to make an egg wash
- 1 prepared pastry for double-crust pie , 9-inch
- Flour to roll out pie crust
Preheat oven to 375°F. Place a cookie sheet lined with foil in the oven to preheat. You’ll place your prepared apple pie on this cookie sheet to bake.
Peel, core, and thinly slice apples, place in a large mixing bowl and toss with lemon juice and lemon zest; set aside. In a separate bowl combine sugar, brown sugar, cinnamon, ginger, nutmeg, salt, and cornstarch; mix until well combined. To the bowl of sliced apples add the sugar spice mixture and vanilla extract; mix well.
Roll out the bottom pie crust on a lightly floured surface and gently place into a 9 inch pie plate. Spoon apples and their juices into the prepared pie crust, and dot with butter. Brush bottom pie crust edges with egg wash, roll out the top pie crust and place over the filling, fold edges over, and crimp together. Brush the crust with the remaining egg wash, make four slits on top to vent, and sprinkle with sugar.
Place on preheated cookie sheet and bake at 375°F for 45-50 minutes, or until crust is nicely browned and juices are bubbling. Cover pie crust edges with foil if they become dark too quickly while baking. Once finished, remove to a wire rack and cool just slightly before serving.