Apple Pie

This apple pie recipe creates a deliciously spiced filling using two types of apples and a homemade crust that is both buttery and flaky. The pie is a beautiful golden brown and smells amazing as it bakes. Perfect for any occasion or sweet tooth craving!

• 1/2 cup (1 stick) unsalted butter, divided
• 1 1/2 pounds Granny Smith apples, peeled, cored, and thinly sliced
• 1 1/2 pounds Braeburn apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 (9-inch) refrigerated pie crust
• 1 egg, beaten


1. Preheat oven to 400°F.

2. In a large skillet, melt 1/4 cup of the butter over medium heat. Add the sliced apples and toss to coat.

3. Add the granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, cornstarch, and lemon juice. Stir well to combine.

4. Cook over medium heat until the apples are soft and the sauce is thickened, about 10-15 minutes.

5. Roll out the pie crust and place it in a 9-inch pie dish. Trim the edges.

6. Pour the apple mixture into the pie crust.

7. Cut the remaining 1/4 cup of butter into small pieces and sprinkle over the top of the apples.

8. Roll out the remaining pie crust and cut into thin strips. Use the strips to create a lattice pattern over the top of the pie.

9. Brush the beaten egg over the top of the crust.

10. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling.

11. Let the pie cool for at least 2 hours before serving. Serve with whipped cream or vanilla ice cream.

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