American 55 min

Apple Pie

Name: Apple Pie
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 medium Granny Smith apples, peeled and sliced ¼-inch thick; 2 medium Honeycrisp apples, peeled and sliced ¼-inch thick; ¾ cup granulated sugar; ¼ cup brown sugar; 3 tablespoons all-purpose flour; 1½ teaspoons cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon allspice; 1 tablespoon fresh lemon juice; 2 tablespoons unsalted butter, cut into small pieces; 2 store-bought or homemade double pie crust discs; 1 egg beaten with 1 tablespoon milk for egg wash; 1 tablespoon granulated sugar for topping

bakingcomfort-food

Ingredientsfor 2

380

Cal

Protein

60g

Carbs

14g

Fat

16 medium Granny Smith apples, peeled and sliced ¼-inch thick
22 medium Honeycrisp apples, peeled and sliced ¼-inch thick
3¾ cup granulated sugar
4¼ cup brown sugar
53 tablespoons all-purpose flour
61½ teaspoons cinnamon
7¼ teaspoon nutmeg
8¼ teaspoon allspice
91 tablespoon fresh lemon juice
102 tablespoons unsalted butter, cut into small pieces
112 store-bought or homemade double pie crust discs
121 egg beaten with 1 tablespoon milk for egg wash
131 tablespoon granulated sugar for topping

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Instructions

1
Preheat the oven to 425°F (220°C). In a large bowl, toss 6 medium Granny Smith apples and 2 medium Honeycrisp apples, peeled and sliced ¼-inch thick, with ¾ cup granulated sugar, ¼ cup brown sugar, 3 tablespoons all-purpose flour, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and 1 tablespoon fresh lemon juice. Let the mixture macerate for 10 minutes, allowing the apples to release their liquid.
2
After 10 minutes, drain the excess liquid from the apple mixture to prevent a soggy bottom in the pie. Fit one of the 2 store-bought or homemade double pie crust discs into a 9-inch pie plate without stretching it.
3
Fill the pie crust with the apple mixture, mounding it in the center. Dot the filling with 2 tablespoons unsalted butter, cut into small pieces. Lay the second crust over the top; trim, fold, and crimp the edges decoratively. Cut 5–6 steam vents with a sharp knife to allow steam to escape.
4
Brush the top crust with the egg wash made from 1 beaten egg mixed with 1 tablespoon milk, and sprinkle 1 tablespoon granulated sugar over the top for added sweetness and crunch.
5
Bake the pie at 425°F (220°C) for 20 minutes. Then, reduce the heat to 375°F (190°C) (without opening the door) and continue baking for an additional 35–40 minutes until the crust is a deep golden brown and juices are bubbling thickly through the vents.
6
If the edges of the crust are browning too quickly, cover them with foil strips. Once baked, cool the pie for at least 3 hours before slicing to allow the filling to firm up properly.