Absolute Favorite Apple Pie

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Prepare the pie crust recipe up to step 5, then chill the dough for at least 2 hours.
2. Roll one chilled disc on a floured surface into a 12-inch circle, turning it regularly. Place it in a 9-inch pie dish, 1.5 to 2 inches deep, and press it in smoothly. Refrigerate while you make the filling.
3. In a large bowl, mix the apple slices, sugar, flour, lemon juice, cinnamon, allspice and nutmeg until fully combined.
4. Cook the filling in a very large skillet or Dutch oven over medium heat, stirring gently, until the apples begin to soften, about 5 minutes. Take off the heat and let it cool slightly.
5. Preheat the oven to 400°F (204°C).
6. Spoon the filling into the crust, piling it high.
7. Roll the second disc into a 12-inch circle and cut 1-inch strips. Weave them into a lattice over the filling. Trim the excess, fold the overhang toward the centre, and pinch and crimp the edges to seal.
8. Brush the lattice with egg wash and sprinkle with coarse sugar if using. Refrigerate for 20 to 30 minutes if you wish.
9. Bake on the middle rack for 25 minutes, with a baking sheet on the lower rack to catch drips. Lower the oven to 375°F (190°C), add a pie shield to the edges, and bake 35 to 45 more minutes until golden brown and the filling bubbles through the lattice. The filling should reach about 200°F (93°C) inside. If the top browns too fast, cover it with foil.
10. Cool on a rack for at least 3 hours before slicing. Leftovers keep at room temperature for up to 1 day or in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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