This is my go to Apple Pie recipe I adapted from the Pillsbury site. The only thing I do different is add more cinnamon and ground nutmeg to the original recipe for more flavor.
For the crust:
I use 1 box of Pillsbury Refrigerated Pie Crusts and let it stand at room temperature for 15 minutes.
For the filling:
5-6 apples thinly sliced. I use firm Granny Smith apples since I like the tart taste. Sprinkle a little lemon juice on them as you slice to prevent them from turning brown.
3/4 cup granulated sugar.
2 tablespoons all-purpose flour.
1/4 teaspoon salt.
1 teaspoon ground cinnamon.
1/2 teaspoon ground nutmeg.
1 tablespoon freshly squeezed lemon juice.
For the crust topping:
Gently beat 1 egg white.
1 teaspoon granulated sugar to sprinkle over crust.
Preheat oven to 425 degrees. After pie crust has reached room temperature, place 1 pie crust into pie dish. Press the crust firmly on the bottom and sides.
In a large bowl, gently mix all the filling ingredients until they are all combined. Place into pie dish and top with the second crust. Take any excess crust and tuck in and seal together and crimp. Make 4 slits on top of crust and add any decorative crust cut outs like the apple ones I used from Paula Deen. Brush the crust lightly with egg white and sprinkle sugar over it.
Bake the pie for 40-55 minutes until apples are tender and crust is golden brown. Cover the edge of the crust with a pie shield or with cut strips of aluminum foil after the first 20 minutes to prevent burnt edges.
After you take pie out of oven, let it cool on a cooling rack for 2-3 hours before serving.
Enjoy with a dollop of whip cream or a scoop of vanilla bean ice cream. :)