Ingredients
Scale
- Pie Crust: Homemade all-butter, sourdough, or store-bought
- Apples: Granny Smith, Honeycrisp, Jonagold, Pink Lady
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice and zest
Instructions
- Prepare the apples: Peel, core and slice into 1/2-inch slices.
- Mix the filling: Toss apples with sugars, flour, cinnamon, nutmeg, lemon juice and zest. Let sit then discard excess liquid.
- Roll out crust: Fit first crust into a 9″ pie plate.
- Add filling: Spoon apples evenly into crust.
- Top crust: Place second crust, trim, fold under edges and crimp; cut vents.
- Egg wash & bake: Brush with beaten egg; 400°F for 25 min with shield, then 375°F for 30–35 min. Cool 3 hours.
Notes
- Use firm apples to avoid mushy filling.
- Discard excess liquid for a crisp bottom crust.
- Keep everything cold for flaky crust.