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The Classic Apple Pie

The Classic Apple Pie

Nutrition Facts
  • cal. (kcal) 395
The Classic Apple Pie
  • Makes: 10 servings
  • Prep: 30 mins
  • Cook: 10 mins
  • Bake: 20 mins at 400°F
  • Bake: 25 mins at 350°F
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by 10 people
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Ingredients

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  • 1 package (15 ounces) refrigerated rolled piecrusts (2 per package)
  • 1/2 cup plus 1 teaspoon granulated sugar
  • 1/2 cup packed light-brown sugar
  • 3 tablespoons cornstrach
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch ground cloves
  • 2 pounds Granny Smith apples, peeled and cored
  • 2 pounds Fuji apples, peeled and cored
  • 2 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • 1 egg, beaten with 1 tablespoons water

Directions

  1. Heat oven to 400 degrees F. Unroll one piecrust onto a work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pie plate. Prick bottom of crust with a fork; refrigerate while assembling filling.
  2. In a small bowl, blend 1/2 cup of the granulated sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
  3. Cut apples into 1/2-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes.
  4. Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
  5. Brush pie with egg mixture; sprinkle with remaining 1 teaspoon granulated sugar. Bake at 400 degrees F for 20 minutes, then reduce temperature to 350 degrees F and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.

Nutrition Information for The Classic Apple Pie

Servings Per Recipe: 10
PER SERVING: 395 cal., 14 g total fat (6 g sat. fat), 25 mg chol., 228 mg sodium, 68 g carb. (4 g fiber), 2 g pro.