Apple Pie - Classic

By Lindae999

Warm with Vanilla Ice Cream - the Best!

Ingredients

• Pastry dough for 2- crust 9 inch pie
• 8 medium Granny Smith apples (enough to yield 8 cups sliced)
• 1/2 cup plus 1 TBSP granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/2 TBSP fresh lemon juice
• 1 TSP grated lemon peel
• 1/4 tsp salt
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1 egg white, lightly beaten

Details

Servings 8

Preparation

Step 1

1. Adjust oven rack to center position and preheat oven to 425 degrees.
2. Roll out half of pastry dough and place in a 9 inch pie pan.
3. Peel, core and cut apples into 1/2 to 3/4 inch slices. Place in a bowl and toss with 1/2 cup granulated sugar, brown sugar, lemon juice, grated lemon peel, salt, nutmeg, cinnamon and allspice. Turn fruit mixture, including juices, into pie shell and mound slightly in the center.
4. Roll out remaining dough and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush crust with egg white and sprinkle evenly with remaining 1 TBSP sugar.
5. Bake until top crust is golden, about 25 mintues. Reduce heat to 375 degrees, continue baking until juices bubble and crust is deep golden brown, 30-35 minutes. Transfer pie to a wire rack; cool to almost room temperature at least 4 hours.