Sheila's Apple Pie | Dashrecipes.com

Your Current Zipcode

Photo by: Steven Mark Needham

There's nothing like America's favorite, and this recipe gives you the classic to keep forever. I prefer cornstarch to flour for thickening the filling, because it doesn't cloud up the juice. Lemon juice heightens the flavor of the apples.

ingredients: Add all to shopping list

Pie dough (your favorite recipe, enough for a double 9-inch crust)
1 egg white, lightly beaten
5 cups peeled, cored and sliced apples, such as Granny Smith, Pippin, McIntosh, or Rhode Island Greening
3/4 cup sugar
1 1/2 Tbsp cornstarch
1 tsp cinnamon
Pinch of nutmeg
1 Tbsp lemon juice
1 to 2 Tbsp unsalted butter, cut into small peices

Save & Serve Home · Value Recipes · Savings Center

At a glance:

Servings: 6 to 8

Active Time: 15 min

Total Time: 1 hour 15 min

Key Tags:

apples cinnamon nutmeg sugar lemon juice egg

directions:

1. Preheat oven to 450°F

2. Roll half of the pie dough on a lightly floured surface to fit a 9-inch pie plate. Drape the dough into the plate, leaving about an inch overhang. Brush dough with half of the egg white. (This will keep it from getting soggy once the fruit is added.)

3. Gently toss apple slices with the dry ingredients and lemon juice. Place in the pie shell. Dog with pieces of butter.

4. Roll out remaining pie dough. Moisten the rim of the bottom crust with water. Cover with top crust, trimming any excess. Press crusts together lightly, turn them under and crimp decoratively. Cut six 2-inch slits evenly around the top of the pie for steam to escape and to test apples for doneness after baking.

5. Brush the crust lightly all over with the remaining egg white to glaze. Place the pie on the center rack of the oven, reduce the heat to 350°F and bake for 1 hour. Cool on a pie rack until slightly warm or room temperature.