- Kid Friendly
- 40 Minutes
- 6 Servings
Ingredients
- 1 9-inch double crust recipe of your favourite pie dough
- 6-7 cups sliced apples
- ½ cup sugar
- ½ cup brown sugar
- pinch of salt
- 1¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 tablespoon lemon juice
- 3 rounded tablespoons all-purpose flour
- 2 tablespoons butter or margarine
- 1 egg, plus 1 teaspoon water, beaten, for egg wash
- Sugar for sprinkling
Directions
- Prepare pastry and have your bottom crust ready to fill with apple filling.
- Place apple slices in a large bowl. Sprinkle with sugar, salt, cinnamon, nutmeg, lemon juice and flour, and toss.
- Pour apples into pie shell and spread around so there aren’t any large spaces of empty pockets, mounding them in the centre. Dot with butter.
- Roll out top crust (if cutting out decorative design, do so before placing crust over filling).
- Place crust over filling and trim both crusts to 1-inch overhang. Crimp all around to make a standup edge. If no design has been made, then cut slits into the pastry to allow steam to escape. Whisk egg and water together and brush top and edges lightly. Sprinkle with sugar. Set pie on a 10” x 15” rimmed baking pan.
- Bake at 425℉ in oven for 40 minutes or until top is golden brown and juices are bubbling up. (If crust is browning too quickly halfway through baking, wrap edge with foil, or loosely drape foil over the whole pie). Cool on a wire rack.
