Simple Homemade Apple Pie

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Dessert doesn't get easier than this homemade apple pie! Sliced Granny Smith apples tossed in cinnamon sugar and piled high inside a flaky pie crust. A simple pie recipe that never grows old.

Prep Time20

Cook Time50

Resting Time20

Total Time1 30

Course: Dessert

Cuisine: North American

Keyword: Apple Desserts, Apple Pie, Apple Recipe, Easy Pie Recipe

Servings: slices

Calories: 295kcal

Author: Alisa Infanti

Ingredients

32 oz Granny Smith apples, peeled and cored (about 4-5 large apples)
¾ cup granulated sugar
2 tbsp flour
2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
2 tbsp butter
2 9" pie shells or 1/2 the Tenderflake Pie Crust recipe
1 large egg
1 tbsp milk

Instructions

Preheat your oven to 450°F. Peel, core and slice the apples to 1/4" thickness and place them in a large bowl.
In a small bowl mix together the flour, sugar, cinnamon, nutmeg and salt.
Add the cinnamon mixture to the bowl of apples and mix well to coat.
Roll out 1/2 of the pie pastry to a large circle about 14-15" in diameter and then place inside the pie plate. Gently press the dough into the plate so that the corners are tight to the bottom and sides of the plate.
Add the apples to the pastry-lined pie plate and dot with the butter.
Top the apples with another layer of pie pastry. Crimp the edges of the pastry to ensure the pie is sealed. Then trim any excess pastry away with a sharp knife. Us the knife to cut slits in the top of the pie to allow the steam to escape.
Add the egg and milk to a small bowl and whisk. Use a basting brush to brush the egg wash all over the top of the pie and sprinkle with sugar if you wish.
Bake for 10 minutes at 400°F and then reduce the heat to 350°F and continue baking for another 45-50 minutes. If the pie becomes too brown before it is done baking cover it with a loose layer of foil.
Remove from the oven and let cool for 20 minutes before serving.

Notes

Storage:

Store leftovers tightly sealed on the counter for up to 3 days.

If you wish to freeze, freezing before baking is preferred. Skip the egg wash and wrap the assembled pie in 3 tightly wrapped layers of plastic wrap. Then another layer of foil. Freeze for up to 3 months.

Bake from frozen but before sliding it into the oven baste the pie with the egg wash. Then bake at 400°F for 15 minutes, lower the heat to 350°F and continue baking for another 45-55 minutes. It takes longer since it was frozen to start.

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