Easy Apple Pie

Preparing the Pie Crust

Notes: The pie dough will need to chill for at least 1 hour before rolling out. Alternatively, you can use a store-bought pie crust and follow the package directions.

Ingredients

2 (9") pie crusts

Instructions

Start by preparing a flaky pie crust recipe which makes 2 (9") pie crusts, one for the bottom and one for the top of the pie.

Making the Apple Filling

Assembling the Pie

Instructions

Remove the pie crust dough from the fridge and let it rest at room temperature for 5-10 minutes.

On a lightly floured surface, roll one disc into a 12" circle that is ⅛" thick.

Carefully lay the crust into the bottom of a deep dish pie plate.

Spoon the apple filling over the bottom crust and discard any juices at the bottom of the bowl.

Topping and Sealing the Pie

Instructions

Roll out the second disc of pie crust until it is ⅛" thick and lay it over the apple filling.

Use a sharp knife to trim the dough along the outside edge of the pie plate.

Lift the edges where the two pie crusts meet, gently press to seal, and fold them under.

Rotate the pie plate and repeat this process until the edges are neatly tucked under themselves.

Final Preparations for Baking

Ingredients

1 large egg (lightly beaten in a small bowl for egg wash)

2 tablespoons sanding sugar (optional)

Instructions

Place the pie on a baking sheet.

Cut 4 slits in the top of the dough to allow steam to vent.

Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar.

Cover the edges with a pie shield or a strip of foil to keep them from over-browning during the first 25 minutes of baking.

Baking and Cooling

Instructions

Bake at 400°F (204°C) for 25 minutes.

Carefully remove the pie shield, turn the oven down to 375°F, and continue to bake for an additional 30-35 minutes.

The pie is done when the top is golden brown and the juices are bubbly.

Cool at room temperature for at least 3 hours before serving.