Fresh Apple Pie
Been many years since I have had apple pie, and even longer since having home made pie. I made this on 13 Oct 2016, and used the pie crust recipe as well listed in the Recipe Notes section, and it is wonderful, excellent pie! On my GO-TO list now! Link to the Shortcut is listed in the Notes section.
Equipment
- Pie Dish (8 or 9 inch)
- Oven
Ingredients
- 6-8 medium apples, peeled, cored, slices cut in half
- 1 cup sugar, or ½ cup white sugar and ¼ cup packed brown sugar
- ¼ teaspoon nutmeg
- ½ teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 4 tablespoons unsalted butter, cubed
- 2 pie crusts, Shortcut
- 1 egg
Instructions
- Preheat your oven to 190° C (375° F). Get out a 8 or 9 inch pie dish.
- Place the apple pieces in a large bowl, sprinkle with corn starch and gently mix to coat the apples. Cornstarch will thicken the pie.
- In a bowl, add the sugar, nutmeg, and cinnamon, and mix together with a spoon. This batch is the white sugar, brown sugar, nutmeg, and cinnamon version.
- Add the apples pieces and spread out evenly. I used an 8 inch pie dish for this pie.
- Sprinkle the sugar mixture over the apples. , cinnamon, and nutmeg. Dot the top with the butter pieces. Place the top crust on and slice a couple of vents in the top. You can also wrap some foil around the edge of the crust to prevent that from over cooking. In a small bowl, beat the egg with a tablespoon of water and brush the top of the pie, then the top will bake to a glossy brown, can also sprinkle sugar on the top to give the crust a sweet crunch.
- Now roll out the top crust, use as one sheet or lattice. I went for a wide lattice on this pie.
- Bake for 1 hour. Remove to a rack and let cool for 40 minutes or so before slicing.
- Slice, serve, and enjoy.
Notes
Shortcut: Pie Crust.
Egg wash and sugar topping guidance provided courtesy of good friend, Garland Davis, US Navy Cook (Ret). United States.
Updated on 8 August 2022.