Pies seem like a must around this time of year. I’ve shared a few pies with y’all over the years (grapefruit & ginger, apple with brie, roasted strawberry) and thought it was time to add another one to the mix. This easy classic apple pie is a staple every apple season and usually graces our Thanksgiving table. The flavor is far more simple that last Fall’s ultimate autumn apple pie but no less delicious! It all starts with the filling.
I peel, core, and slice tart Granny Smith apples then mix them with flour, lemon zest, granulated and brown sugars, and a few warm spices to get that classic as-American-as-apple-pie flavor going.While that marinates, I work on the crust. I struggle with creating impressive crusts but am working on it and see improvement each time I bake.
Now, I’m no Jojo Romancer but I would say my pie crust game is getting better with time and am pretty proud of the cute apple detail on top of this easy classic apple pie. For this decorative touch, I used a paring knife to cut out the shapes of an apple, stem, and leaf from leftover scraps of pie crust. It’s an easy adornment and you can cut out pretty much any shape to complement the filling of your particular pie.
I brushed this crust with a bit of egg yolk then a generous sprinkle of sugar to get this finished look. There are few other ways to get a lovely golden-brown pie crust, including:
- Heavy Cream
- Egg white
Thanks for checking out my first recipe of Fall. Here’s more apple goodness from past seasons: easy apple tarts, ultimate autumn apple pie, apple pie french toast, slow cooker applesauce, applesauce quick bread, apple pie with brie, baked apple cinnamon oatmeal. Thanks for reading!
- 6 granny smith apples peeled, cored, and sliced
- zest of one lemon
- 1/3 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon clove
- 1 teaspoon sea salt
- 1 tablespoon flour
- 1/4 teaspoon sea salt
- 1 1/2 cup cold butter cut into cubes
- 3 cups flour
- 2 tablespoons cold water
- 1 egg yolk optional
For crust: Mix sea salt, butter, and flour together in a large bowl with your hands or pulse in a food processor--until a coarse meal forms. Add cold water and continue to work with hands or pulse until dough forms. Separate into two equal pieces, form each piece into the shape of a hockey puck, wrap in plastic wrap, and refrigerate for 30 minutes or more.
Meanwhile, mix all filling ingredients and set aside. Preheat oven to 350 degrees.
Once chilled, roll out pie crusts on a floured surface. Press bottom crust into a 9-inch pie pan then add filling. Place top crust over filling, press edges, and cut away any that hangs over edge of pan. Roll these scraps together to make your decoration.
Brush with egg yolk, if desired, then tent with a piece of foil to prevent crust from burning. Bake for about an hour.
Remove from oven and allow to cool for at least an hour before cutting.