The most delicious freshly baked homemade apple pie! Baked with fresh apples tossed in cinnamon and nutmeg and topped with white sparkling sugar sprinkles! Need a dish to bring to Thanksgiving dinner this year? This apple pie is sure to win the hearts of your loved ones!
I will never forget my first time baking an apple pie when I was around 16 or 17 years old. It wasn’t for a special occasion, birthday, or holiday but simply because I had never made an apple pie before and it looked fun! I quickly learned that homemade apple pie is one of my dad’s favorite desserts. He sat in silence as he ate the entire slice, turned to me and said, “Amy, that is one of the best apples pies I’ve ever had.”
Throughout the years I’ve tried a lot of different versions of apple pie (Martha Stewart’s Double-Crust Apple Pie, Martha Stewart’s Classic Apple Pie, Baking Illustrated’s Classic Apple Pie, America’s Test Kitchen Blue-Ribbon Apple Pie, etc) but I keep going back to my original recipe. I mean, I wouldn’t want to change it too much if it’s one of my dad’s favorite right? 🙂
Start by coring, peeling, and thinly slicing 8 apples. I like using a variety of McIntosh, Granny Smith, Cripps Pink, Golden Delicious, and SweetTango. I core and slice my apples using the Amco Dial-a-Slice Apple Slicer. Having this saves SO much time! This apple slicer has two different settings on it which lets you slice the apples into 8 thick slices or 16 thin slices. For apple pie you want thin apple slices.
Then I quickly peel each apple with a knife. The apple cutting and peeling is a little time consuming but the pie itself is so easy that I don’t mind!
In a large bowl, toss together the apple slices, brown sugar, sugar, flour, all spice, cinnamon, nutmeg, lemon juice, and salt and set aside.
Next up is the pie crust. By now I hope you’ve learned that I like shortcuts in the kitchen 🙂 Store bought dough is one of them. I’ve tried several homemade dough recipes in the past but to be completely honest, I can’t tell a huge difference when it comes to the taste. Therefore I save a bunch of time and just buy this Pillsbury Pie Crust. The dough needs to reach room temperature before molding it inside the pie plate so I always take my dough out of the fridge while I’m slicing and peeling the apples 🙂
Place one of the two sheets of dough inside the pie pan. Using your fingers, make sure to gently press the dough along the bottom of the pie pan as well as along the inside walls.
Dump the apple mixture into the pie pan on top of the dough. This is going to make a GIANT pile of apples but don’t worry, that’s how it’s supposed to look! Apples cook down a lot while baking so you want a very large pile in order to compensate for the shrinking. If you don’t use enough apples, you’ll end up with a gap between the pie crust and the apples once it’s finished and cooled. And we just can’t have empty space in our pie now can we?
Dot the pie with butter. (Dotting means to thinly slice the butter and scatter on top of the pie filling)
Place the second sheet of dough on top of the apple mixture. Along the edges of the pie pan, press the top dough together with the bottom dough in order to seal the apples inside. I like to take my fork and make indentations along the rim of the pie for a little decor 🙂 Make 3-6 small slits on the top of the pie crust. With a basting brush, gently brush the top layer of dough with the egg white. You won’t end up needing the whole egg white. Just use enough to cover the pie.
Sprinkle graduated sugar on top of the pie. I also like to add some White Sparkling Sugar Sprinkles to give it more of a sugary crunch 🙂
Gently cover the edges of the pie crust with foil to prevent the edges from browning too quickly.
Bake at 425 ° for 20 minutes. Remove the foil and bake for another 30-35 minutes. If your pie crust is browning too quickly, tent the pie with foil at anytime during the baking process.
Let your pie cool for at least 25 minutes. I know this can be hard, but the pie holds together so much better when it’s had time to cool after baking.
Slice, serve with a scoop of Talenti’s Tahitian Vanilla Bean Gelato, and enjoy!
- 8 Apples, cored, sliced thin, and skin peeled*
- 2 Tbsp Brown Sugar
- ½ cup Sugar
- 3 Tbsp Flour
- ¼ Tsp All Spice
- ½ Tsp Cinnamon
- ¼ tsp Nutmeg
- 2 Tbsp Lemon Juice
- ¼ Tsp Salt
- 2 Tbsp Unsalted Butter for dotting
- 1 Egg White
- 2 Tbsp Sugar
- White Sparkling Sugar Sprinkles (optional)
- Preheat the oven to 425°
- Remove pie crust from refrigerator and set aside
- Peel, core, and thinly slice the apples
- In a large bowl, toss together apple slices, brown sugar, sugar, flour, all spice, cinnamon, nutmeg, lemon juice, and salt and set aside
- Place one of the two sheets of pie dough in the bottom of a 9-inch pie plate and gently press the dough along the bottom and sides of the pie dish.
- Dump the apple mixture into the pie pan on top of the dough
- Dot the top of the pie filling with butter
- Place the second pie crust on top of the pie filling, pressing the edges together to seal in the apples.
- Cut 3-6 small slits on the top of the pie crust
- Brush the top of the pie with the egg white
- Sprinkle sugar and sprinkles on top of the pie
- Place foil around the edges of the pie
- Bake for 20 minutes
- Remove foil from edges and bake for another 30-35 minutes. If at anytime your pie crust is getting too crispy, tent the pie with foil
- Let the pie cool for 25 minutes, slice, and serve with ice cream or gelato!