This Easy Apple Pie recipe is a total keeper! With the perfect balance of sweet and tart, this will be your new go-to recipe an All-American classic dessert.
8cupsapples, peeled, cored and sliced about ½ inch thick
¾cupgranulated sugar
1teaspoonground cinnamon
1generous pinchground nutmeg
1generous pinchground cloves
1generous pinch kosher salt
1 ½Tablespooncorn starch
1teaspoonlemon zest(about 1 small lemon)
2Tablespoonsbourbon
1Tablespoon salted butter, cut into small cubes
1large egg
1-2Tablespoonswater
1teaspoonTurbinado sugar
Instructions
Preheat the oven to 425 degrees. Line a sheet pan with foil or parchment and set aside.
Dust a clean surface with flour and unroll one of you pie crusts onto it. roll out over-so-slightly and place into pie plate pressing it in slightly (there should be some extra going over the edges of the pie plate). Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl combine apples, sugar, cinnamon, nutmeg, cloves, salt, corn starch, lemon zest and bourbon. Mix well until apples are evenly coated.
Place apples into the prepared pie pan and crust.
Scatter cubes of butter over the top of the apple mixture.
Place second crust on top of the pie. Crimp the bottom crust together with the top crust (I gently twisted the bottom crust edges into the top crust edges with my fingers for a more rustic look- it's more forgiving).
Use the tip of a sharp knife to cut a few slits onto the top crust.
Whisk egg and water and lightly brush egg wash onto top crust of the pie. Sprinkle with turbinado sugar.
Place pie plate onto prepared sheet pan and place into the oven.
Bake for 20 minutes and then reduce the temperature to 350 for an additional 40 minutes, covering edges if needed.
Remove from oven and cool to room temperature before serving.
Notes
Be sure to keep an eye on the pie as it bakes and cover the outside crust if it's browning too fast.Cool for 4 hours before serving.