Scrumptious Apple Pie

Note: For this recipe, I found that using a variety of apples adds to the flavor and consistency of the pie. Some apples hold their firmness, while others will bake down to mush. I love having a multitude of textures in my pie, thus my recommendation to use more than one variety. I like to use at least 2 Granny Smith and 2 honeycrisp, but you can use any variety you like. For the pie crust, I use Pillsbury crusts for time’s sake. But I’m sure this would be even more scrumptious with a homemade crust!

Preheat oven to 425ºF.

In a large bowl, place peeled, sliced apples. Toss with lemon juice lemon juice (not too much, just enough to lightly coat) to keep them from browning. Coat with cinnamon and allspice. I love cinnamon, so I typically use quite a bit. The end result should be apples that are covered by the spices, but not so much that there’s lots of extra cinnamon in the bottom of the bowl. You just want to coat the apples really well.

Set this bowl to the side.

Melt butter in a small saucepan over low heat. Add the flour and stir with a fork to get rid of lumps. Add sugars and water and stir. Bring to a simmer and let it simmer for 5 minutes, stirring occasionally.

Layer 1 pie crust in the bottom of your pie dish. Press along the edges, to be sure it’s securely in the dish. Fill with apples. Pour sauce over the apples. Place the other pie crust on top and press edges into the side of the dish and into the edges of the bottom layer, so as to seal the pie.

Crack egg into a small bowl. Stir the egg yolk. Now lightly brush the yolk over the top layer of the pie. I like to use my fingers for this part, but you can use a pastry brush. You just want a light egg-glaze. This will make your pie crust nice and shiny. Who doesn’t love a pretty pie?

After glazing, cut slits in the top of the pie. I like to cut 3 slits in mine in a windmill pattern.

Bake at 425º for 15 minutes. Turn down to 250ºF and bake for 35-40 more minutes, or until top crust is nice and golden brown.

Slice and enjoy!