Best-Ever Apple Pie
No surprise ingredients here—just the basics for a good, old-fashioned apple pie.
5 apples, cored, peeled and thinly sliced (Pippin or Granny Smith apple preferably)
1 teaspoon ground cinnamon
1/2 cup firmly packed brown sugar
2 tablespoons lemon juice
1 teaspoon all-purpose flour
Pastry for 1 (9-inch) double pie crust
1 large egg yolk, beaten
2 tablespoons milk
- Preheat oven to 425°F (220°C).
- In a large bowl, toss apples with cinnamon, brown sugar and lemon juice.
- Sprinkle flour evenly over a 9-inch unbaked pie shell.
- Arrange apples slices on top, leaving little space between apple slices.
- Roll out pie shell dough to fit the top. Brush edge of crust with an egg wash made by blending beaten egg yolk with milk. Turn top shell over and place on pie; seal and flute edges of dough. Cut a round vent of 3 or 4 small slashes in the center of crust to let steam escape. Brush with remaining egg wash.
- Bake 15 minutes then reduce the oven temperature to 400°F (205°C) and bake another 15 minutes, then reduce to 325°F (160°C) and bake 20 minutes more, or until crust is golden brown. Remove from oven; cool on wire before serving.
Makes 8 servings.