There’s just something about an apple pie that makes me think of Grandma’s house. I love the smell of apples and cinnamon baking. This Easy Apple Pie is beyond delicious, I only wished I had made a second pie. I am so not kidding! Take this pie to your next family event, or serve it at your home with your girlfriends. Trust me, Apple Pie is always a good thing to serve. You just can’t go wrong with a Homemade Apple Pie
I used an already made pie crust from Pillsbury. It’s the 14.1 oz refrigerator pie crust, These are my favorite. This saves a ton of time. Feel free to make your own crust though.
One key to an excellent pie, is the pie plate, in my opinion. I think a ceramic pie plate is the best when baking pies. This is the one I use by Martha Stewart and I love it.
The next thing I recommend when baking an apple pie is to slice the apples into thin slices. I used my simple slicer from Pampered Chef and it was so easy. I then cut the slices in half. This really helps the apples cook evenly and faster.
Place sliced apples in a bowl and add lemon juice. This keeps the apples from turning brown.
In a sperate bowl mix flour, raw cane sugar, light brown sugar, cinnamon, salt and melted butter. Mix well.
Next, add sliced apples and coat well. It should look like this.
Spoon apple filling into the first pie crust. Use the second pie crust for the top. Cut dough into strips. You can do the same size or play around with it and do different sizes. Weave the pie strips over one another. Don’t over think it. Just have fun with it.
Brush the top of the pie crust with egg white. Next, sprinkle a little white sugar (granulated) and cinnamon.
Bake at 425 degrees for 25-30 minutes or until apples are soft and crust is a golden brown. Because the apples are sliced thin, the baking time is less than other apple pie recipes. Every oven bakes differently, so watch pie closely.
Easy Apple Pie
Ingredients
- 2 refrigerated pie crust. I recommend Pillsbury.
- 3-4 large Granny Smith Green Apples peeled, decored and sliced, then sliced in half.
- 2 Tablespoon Lemon juice
- 1/8 tsp. salt
- 1 cup of Raw Cane Sugar I feel this is a better choice when using large amounts of sugar,
- 1/3 light brown sugar
- 2 Tablespoons Cinnamon
- 1/4 cup no salt butter melted
- 1/3 cup all-purpose flour
For the top of pie crust:
- 1 Egg white
- granulated sugar and cinnamon for top
Instructions
- Preheat oven 425 degrees.
- Peel, core and slice apples. Then slice in half. Place sliced apples in a bowl and add lemon juice. This keeps the apples from turning brown.
- In a sperate bowl mix flour, raw cane sugar, light brown sugar, cinnamon, salt and melted butter. Mix well.
- Add sliced apples and coat well.
- Spoon apple filling into the first pie crust.
- Cut second pie crust into strips for the top. Make a lattice top by weaving the pie strips.
- Brush the top of the pie crust with egg white. Sprinkle white sugar (granulated) and cinnamon over pie crust.
- Bake for 25-30 minutes or until apples are soft and crust is a golden brown. Because the apples are sliced thin, the baking time is less than other apple pie recipes. Every oven bakes differently, so watch pie closely.
- Once the pie is finished, remove from oven and let cool completely, before slicing.
See why I wished I had made a second pie? This first one didn’t last very long. This can only mean one thing, it was delicious!
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