Behold, an apple pie from scratch! You can tell it is from scratch because my crust, well... it looks a lil cracked and well, crusty. I call it a homestyle look. It was delicious and syrupy and appley and hard to pass up on seconds (which I don't know if I have the willpower to do again).
Here is the recipe:
- Pie Pastry (you can find a recipe online or buy in the grocery store) enough for top and bottom of 9" pie plate
- 7 cups apples, cored & peeled & sliced (I used Granny Smiths; cut somewhat thin so your pie doesn't overflow with lumpiness like mine did, unless you want that homestyle look)
- 2 Tb. lemon juice
- 1/2 c. white sugar
- 1/2 c. packed brown sugar
- 1 Tb. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 2 Tb. (heaping) all-purpose flour
- 1 Tb. butter
- 1 egg, beaten
- a little extra white sugar
- Preheat oven to 375 degrees and make sure your apples are room temperature.
- Prepare crust. One sheet should be in pie plate and the other laying flat
- Toss lemon juice over apples in large bowl, set aside. Mix together sugars, spices and flour in small bowl. Once thoroughly mixed, toss into apples, coating them.
- Pour spiced apples into prepared pie plate. Dot butter randomly over apples.
- Place second pastry sheet over apples, crimping the edges together to seal. Brush the beaten egg over the pastry then sprinkle a little sugar over the top. Cut little slits to vent the pie.
- Bake at 375 for 35 minutes then an additional 15 minutes at 400 degrees. Let cool before serving.