Ingredients
Scale
- 6 cups Granny Smith apples, peeled and sliced
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter, diced
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Granny Smith apples by peeling, coring, and slicing them into thin wedges.
- In a large bowl, mix the sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, and salt until evenly coated.
- Roll out your pie crust on a floured surface, ensuring it’s large enough to fit your pie dish.
- Fill the crust with the apple mixture, dot with diced butter, and top with a lattice crust. Brush with egg wash.
- Bake until golden brown and the apples are tender, allowing the pie to cool slightly before serving.
Notes
- Store leftover pie in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- For a crispy crust, consider pre-baking the crust for about 10 minutes.
- This pie can be made gluten-free by using a gluten-free flour alternative.
- Experiment by adding caramel sauce or nuts for variation.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg