Ingredients Jump to Instructions ↓

  1. 8 large Granny Smith apples, peeled and sliced thin Juice and zest of

  2. 1 lemon

  3. 1/2 cup sugar

  4. 1/2 cup packed brown sugar

  5. 1 tsp. ground cinnamon

  6. 1/2 tsp. nutmeg

  7. 1/2 cup all-purpose flour

  8. 1 refrigerated double piecrust

  9. 1 egg

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees. In a large bowl, toss the apples, lemon juice, lemon zest, sugars, cinnamon and nutmeg. Sprinkle with flour and mix to coat evenly. Place the bottom piecrust in a 9-inch glass baking dish, pressing it firmly against the sides of the dish. Pour the apple mixture into the crust. With a sharp knife or aspic cutter (tiny cookie cutters), make cutouts in the top crust. Gently place the top crust over the apples and fold excess top crust under the bottom crust. Flute the edges with your thumb and forefinger. Whisk the egg with 2 tablespoons of water and gently brush over the top of the pie; bake in preheated oven for 40 to 45 minutes. Yields 6 to 8 servings.


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