Classic Apple Pie
No fancy dessert can ever beat the classic apple pie. From the scrumptious filling to the flaky pastry crust, everything about it is delicious. Here is what you need to make it:
- ½ cup of brown sugar
- 1 package of refrigerated and rolled piecrusts
- ½ tsp of cinnamon
- 1 tsp of granulated sugar
- 3 tbsp of cornstarch
- 2 pounds of Granny Smith apples, cored, peeled and sliced
- 2 pounds of Fuji apples, cored, peeled and sliced
- ¼ tsp of salt
- 2 tbsp of unsalted butter
- 2 tbsp of lemon juice
- 1 egg
Classic Apple Pie
Firstly, begin by heating up your oven to a temperature of 400 degrees F. Take out one of your piecrusts and unroll it onto your work surface. With a rolling pin, roll out the dough slightly to about 12 inches. Take a deep dish pie plate and try to fit your dough into it and up the sides a little. With a fork, prick the bottom of the dough then place it in the fridge while you move on to the next step.
Secondly, take a small bowl and blend your sugars, cornstarch, cinnamon and salt together then set aside. Cut your apples into pieces and then melt some butter into a skillet placed over medium heat. Add the apples, your sugar mixture and lemon juice in the skillet too. Cook for 10 minutes, until the juices thicken and the apples are soft.
Let the mixture cool off, after which you can pour it into your crust-lined pie plate. Take out your second piecrust and roll it out as you did with the first. When you are done, place it on top of your apple mixture and crimp the edges.
Lastly, crack the egg and mix it with a bit of sugar. Using this mixture, brush the top of your apple pie with it then bake it at 400 degrees for half an hour. Let it cool off before slicing and serving it.