Ah, apple pie — the epitome of comfort food that transcends generations. This classic recipe, handed down from Grandma, is a tapestry of tart apples, warm spices, and buttery crust. Perfect for any occasion, it promises to fill your home with the most inviting aromas.
The star of this recipe is the tart apples, which hold their shape and offer a perfect balance of sweetness and acidity. The combination of granulated sugar and brown sugar gives depth to the sweetness, while the all-purpose flour helps thicken the filling as it bakes. Cinnamon and nutmeg are your classic pie spices, providing warmth and that nostalgic flavor. A pinch of salt enhances all the flavors, and a splash of lemon juice keeps the apples from browning and adds a touch of brightness. Small pieces of unsalted butter melt into the filling for added richness. The egg and milk wash gives the crust a beautifully golden finish. And of course, you'll need two pie crusts, either homemade for an extra touch of love or store-bought for convenience.
This apple pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a bit of a twist, try serving it with a sprinkle of sharp cheddar cheese — a surprisingly delightful contrast.
Start by preheating your oven to 425°F (220°C) — you want it nice and hot to get that crust crispy. While that's warming up, get a large mixing bowl and toss in your thinly sliced apples. Add in the granulated and brown sugars, flour, cinnamon, nutmeg, salt, and lemon juice. Give it all a good toss until the apples are well-coated and everything's nicely mixed.
Grab your first pie crust and roll it out to fit snugly into a 9-inch pie dish. Press it gently into the corners — no need to rush, just make sure there are no air bubbles hiding underneath. Pour your apple mixture into the crust, making sure it's evenly distributed. Dot the top with small pieces of butter. This little step ensures every bite is rich and indulgent.
Now, roll out your second pie crust. Place it over the filling and trim any excess overhang. Go ahead and crimp the edges however you like; it doesn't need to be perfect. Beat the egg with the milk, then brush it over the top of your pie. This is what makes that golden, picture-perfect crust. Finally, cut several slits in the top to let the steam escape — a crucial step for a pie that’s cooked evenly through.
Pop it into your preheated oven and let it bake for 45 to 50 minutes. You'll know it's done when the crust is golden brown and you can see the filling bubbling through the slits. Let the pie cool on a wire rack before slicing into it. Trust me, this wait is worth it!
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