Traditional Apple Pie
Source of Recipe
List of Ingredients
- 2 pre-made Pillsbury pie crusts
- 2 tablespoons lemon juice
- 3 pounds of baking apples
- 2/3 cups sugar
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/8 of a teaspoon of ground nutmeg
- 1 large egg, slightly beaten
- Peel the apples, core and slice. Place the apples into a bowl and toss with the lemon juice. Add the sugar and mix well.
- In a large skillet, melt the butter over medium high heat and add the apple and sugar mix. Cook the apples, stirring, until the sugar dissolves, about 2 minutes.
- Reduce heat to medium-low, cover and simmer for about 7 minutes or until the apples are soft and have released their juices.
- Strain the apples in a colander over a bowl to catch the juice.
- Return the juice to the skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- Toss the apples with the juice and let cool completely. This mixture can be stored in the frig up to 2 days ahead of baking.
- Spray a pie plate with cooking spray and lay one of the pie crusts in the pan. Add in the filling, mounding it slightly in the center.
- Place the second pie crust over top and fold the edges of the top crust over the edges of the bottom crust to fuse the two. Flute the edges as desired.
- Brush the dough (get the fluted edges well) with the lightly beaten egg. Sprinkle the surface with some sugar.
- Cut a couple of steam vents in the middle of the pie and bake at bake at 375 degrees for about 50 minutes.