Classic Apple Pie
This apple pie uses 3 different types of apples: The Jonathan or McIntosh provide a softer texture with lots of sweetness, while the granny smiths give tart crispness. The Golden Delicious or Honeycrisps are in between - sweet and a little soft, but still solid.
I N G R E D I E N T S
2 Jonathan or McIntosh apples
2 Granny Smith apples
3 Golden Delicious or Honeycrisp apples
2 tbsp lemon juice (or juice of one lemon)
3/4 cup + 1 tbsp sugar
1/2 tsp salt
2 tbsp + 2 tbsp all-purpose flour, divided
1 tbsp + 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
Dough for a double pie crust
1 egg, beaten
2 tbsp butter, melted
D I R E C T I O N S
Preheat oven to 425 degrees F.
Peel, core, and slice the apples. Place them in an extra large mixing bowl and toss with the lemon juice.
In a medium bowl, whisk together the 3/4 cup sugar, 2 tbsp flour, salt, 1 tbsp cinnamon, nutmeg, and cloves. Pour the mixture over the apples and toss to coat evenly.
Prepare the first pie crust in a pie dish. Dust bottom with 2 tbsp flour, then fill with the apples.
Arrange the second prepared pie crust in desired method on top (traditional full top, lattice, etc.) and pinch the top and bottom edges together.
Whisk the egg and melted butter to combine and use a pastry brush to coat the top crust evenly. Sprinkle evenly with 1 tbsp sugar and 1/4 tsp cinnamon.
Bake for 15 minutes at 425 degrees F, then reduce to 350 degrees and bake for 35-45 minutes more, or until the top is golden brown. Remove from oven and let cool for 10-15 minutes before slicing.
