Easy Apple Pie
This easy apple pie is a quintessential fall recipe that you can make with pre-made pie dough and basic ingredients- perfect for Thanksgiving
Servings 8 servings
- 2 pastry dough pre-made (9-inches)
- 3 tablespoons all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 6 apples seeded, sliced (sweet and tart varieties)
- 1 teaspoon lemon juice
- 1 egg whisked
Preheat oven to 375°F with a baking tray.
In a large bowl, combine the sugar, lemon juice, and the apples, let stand for 15 minutes. In a second bowl combine flour, nutmeg, and cinnamon.
Line a 9-inch pie plate with one of the pie dough, allowing it to droop over the edges slightly. Drain the sliced apples in a colander, add flour and spice mixture, toss to combine place the apple mixture into the bottom crust evenly.
Place the second pie dough over the apple mixture and gently press to ensure it is sitting well on top of the apples. Use a knife to cut a hole the size of a quarter in the center of the pie dough to allow the steam to escape. Trim and crimp the edges. Brush the top of the pie with the whisked egg.
Place the pie in the preheated oven on the baking tray for 35 minutes. Rotate and reduce heat to 325°F and bake for an additional 25 minutes. Remove from the oven and place on a cooling rack for one hour before slicing.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Feel free to use a homemade pie crust instead of a store-bought one.
- To make it vegan (granted your pie crust is vegan), simply use the drained pie juice liquid to brush the top of the pie crust or you can even use almond milk.
Calories: 451kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 162mg | Potassium: 191mg | Fiber: 4g | Sugar: 21g | Vitamin A: 103IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 2mg