The aroma of freshly baked apple pie wafted through the kitchen, wrapping around me like a warm, nostalgic hug. The golden crust, perfectly flaky, cradled a bubbling filling of tender apples spiced with cinnamon and nutmeg.
Ingredients
- 2 ready-made pie crusts
- 6 cups thinly sliced, peeled apples (such as Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 425Β°F (220Β°C).
- Place one pie crust in a 9-inch pie plate, pressing it firmly against the sides and bottom.
- In a large bowl, mix the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir until the apples are well coated.
- Pour the apple mixture into the pie crust, spreading it evenly.
- Dot the apple mixture with small pieces of butter.
- Cover with the second pie crust, trimming any excess and crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool on a wire rack for at least 2 hours before serving.
