- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- Dough for double-crust pie
- 1 tablespoon butter
- 1 large egg white
- Additional sugar
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place overfilling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil.
- Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
In the Taste of Home Test Kitchen, we prefer using Granny Smith for pies because of its tart flavour and ability to hold its shape. If you want something with a little more sweetness, we recommend using Braeburn, Golden Delicious or Jonagold. Learn more about the best apples for apple pie to determine which is the best one for you!
Typically, 1 medium apple yields 1-1/3 cups sliced. For 6 cups of sliced apples, you will need about 5 medium apples. Plus, you'll have a little leftover for a snack or to use in any of these apple recipes!
To avoid a pie bottom from getting soggy, allow the bottom crust to heat more rapidly than the rest of the pie. To do this, place a baking sheet in the oven while preheating and then bake your pie on the pan.
Both metal and glass pie plates work well for baking double-crust pies. But for single-crust pies that are pre-baked, a metal plate is preferred because it heats quickly and ensures a crisp crust. Follow our other pie baking tips in our ultimate pie-baking guide!
To prevent your pie from getting watery, make sure to have your pie crust ready before mixing the filling. The longer the filling sits before baking, the more moisture it will release. Follow these best-kept pie crust secrets so your crust can hold your pie filling nice and strong!
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate for 1 hour.
1 piece: 414 calories, 16g fat (7g saturated fat), 14mg cholesterol, 227mg sodium, 67g carbohydrate (38g sugars, 2g fibre), 3g protein.
Source: Taste of Home - https://www.tasteofhome.com/recipes/apple-pie/