A bag of apples, extra flaky pie crust in the freezer, and a sweet tooth are the perfect reason to make a warm Apple Pie!
Prep time: 01:00
Cook time: 01:00
Homemade Pie Crust
7 large Granny Smith Apples (Peeled, cored and diced)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 lemon juice
1 large egg (for egg wash)
2 tablespoons sugar (optional)
Prepare the Pie Crust as directed and chill.
Prepare Apple Pie Filling. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and juice of one lemon; toss to coat.
Preheat the oven to 400°F. Remove one disc from the fridge and let rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a 12" circle that is 1/8" thick. Carefully lay the crust into the bottom of pie dish.
Spoon the apple filling over the bottom crust and throw out juices at the bottom of the bowl.
Remove the second disc of chilled pie dough from the fridge; let set for 5 minutes at room temperature. On a lightly floured surface, roll it out into a 12" circle at 1/8" thick. Carefully lay it over the apple filling.
Trim and Seal the Edges. Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Cut slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
Brush the pie crust with the egg wash and sprinkle with sugar. Cover the edges with a strip of foil to keep them from over browning during the first 25 minutes.
Bake at 400°F for 25 minutes. Remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30 minutes or until the top is golden brown and the juices are bubbling.
Cool at room temperature for at least 2 hours.