The Fastest, Easiest Apple Pie From Scratch

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Make the pie crust dough, chill it for at least 45 minutes (or use store-bought crusts). While it chills, preheat the oven to 425°F (220°C) and prepare the filling.
2. In a large bowl, whisk together the sugars, flour, cinnamon and salt.
3. Add the apples, lemon juice and vanilla and toss until well coated.
4. Roll one dough into a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) or 9 1/2-inch pie plate. Brush the base with egg wash made from the egg and 1 teaspoon of water.
5. Briefly stir the apples and pour them into the pie plate. Dot with the butter pieces.
6. Roll the second dough into a 12-inch (30 cm) circle and place it over the apples. Fold the excess under, flute or crimp the edges, and cut vents in the top.
7. Brush the top crust with egg wash and sprinkle with coarse sugar.
8. Place the pie on a foil-lined rimmed baking sheet and bake at 425°F (220°C) for 15 minutes. Reduce the oven to 350°F (175°C) and bake 45 to 55 minutes more, until the crust is golden and a wooden skewer slides easily into the apples. Tent the edges with foil if they over-brown.
9. Let the pie cool for at least several hours before cutting.

Summarized from Sugar Spun Run's video. Watch it for the details.

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