- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- 1 large egg white
- Additional sugar
- In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
- Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Reviews for Apple Pie
"WOW!! Being a lover of Apple pie,I was always intimidated to attempt to bake one.Well I got brave tonight and I went for it.This is the best Apple pie I've ever eaten in my life,and I made it.I love taste of home,I've made some delicious meals from the recipes.This one I'll be making for years to come.Absolutely Delicious"
"This is the perfect apple pie! I used my own pie crust recipe though because it is tried and true. Two tips abou the pie filling. 1). I used a combination of Jonagold and Granny Smith apples but increased the amount of apple to 9 cups. This was just right for the stated amount of sugar, flour, and seasoning. Juicy but not runny. 2). Baking time needs to be increased substantially. I started with the stated time but the pie was not nearly done. Baked another 30 minutes, checking frequently to be sure it was not over baking. Apples should be nice and "oozy" and very tender. With these two minor modifications, fabulous results!"
"Overall, I like the recipe, Like others, I think either a little extra flower or some cornstarch would be good to help soak up some of the juices. That might vary based on the top of apple.My crust turned out great! But even with 5 extra minutes, my apples still weren't tender enough. I used Honeycrisp and a few golden delicious. I wish now that I'd either tried another reviewer's tip of covering the whole top with tin foil (so I could have baked it longer), or perhaps cooking the apples in a sauce pan for 5 minutes to give them a head start. P.S. I probably would have chosen Jonathans or Jonagolds if my store had them. :-/"
"I'm not a usually a fan of pie but a lot of people in my family like it so I decided to make it. I listened to the other reviewers and added an extra 1/2 tbsp of flour. And I added a little extra cinnamon because who doesn't like extra cinnamon? Anyway the pie came out perfect. It had fantastic flavor and wasn't very runny."
"Apple pie is my husband's favourite, but I rarely make it. Yesterday I picked up a 2 pack Tenderflake crust, and made this for him. It went over well. I did omit the ginger (preference), but next time I'd reduce the nutmeg a bit too.I found it a bit too sweet, but that may have been because I used Gala apples and they were quite sweet. I'd like to try it with Granny Smith next time."
"We just moved into a house we bought and it had apple trees, don't know what kind they were but the sauce did not thicken up . My crust was good does it matter what kind of apples i used? I cooked it longer then what it said . any suggestions for next time?"
"The best apple pie I have ever tasted. My homemade crust was pretty good also."
"Fantastic pie. I use 1 tab. cornstarch w/ 2 tab. flour. I don 't like nutmeg so I use ALL cinnamon."
"Very good, just a bit too much nutmeg though since we don't really like it. I'll try cloves instead next time."