Apple Pie Ingredients
3 Granny Smith Apples, peeled and sliced
3 Gala Apples, peeled and sliced
1/4 cup Turbinado Sugar + 1 teaspoon to sprinkle over the crust
1/4 cup Light Brown Sugar, lightly packed
2 tablespoons, All Purpose Flour (King Arthur)
1/4 teaspoon, Coarse Salt
1 teaspoon, ground Cinnamon
1/4 teaspoon, ground Nutmeg
1/4 teaspoon, ground Allspice
3 tablespoons, freshly squeezed Lemon Juice
1 Egg beaten + 2 tablespoons water for Egg Wash
2 tablespoons Butter, cold and cut into small cubes
|Apple Pie slice|
See link below for Ina Garten Pie Crust recipe.
Heat oven to 425 degrees.
Lightly beat egg with a fork in a small bowl with water; set aside.
Peel and slice apples using a corer and add to a large bowl.
Add lemon juice and combine.
Add the sugars, flour, salt, cinnamon, nutmeg, allspice and and mix the ingredients.
Place apple mixture into pie dish over crust.
Add butter cubes over the apple filling.
Top with second pie crust. Take excess crust and tuck in and seal together, and with the tines of a fork press down all around the crust.
Make 4-6 slits on the top of crust and add decorative apple cutout.
Brush the crust lightly with egg wash and sprinkle turbinado sugar over the crust.
Bake Apple Pie for 40-55 minutes until apples are tender and crust is golden brown. My pies took 50 minutes to bake.
Cover the edge of the crust with a pie shield or with cut strips of aluminum foil and remove after 20 minutes to prevent burnt edges. If you do not own a pie shield, I recommend you purchase one. I use Mrs. Anderson's Pie Crust Shield.
After you take the Apple Pie out of the oven, let it cool completely on a wire rack for 2 hours before serving.
For the Ina Garten Pie Crust recipe, please visit: