The Classic Apple Pie

The Classic Apple Pie
Makes 10
Prep 30 m
Cook 10 m
Bake 20 m
Bake 25 m



  1. 1 of 5 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. 2 of 5 In a small bowl, blend 1/2 cup of the granulated sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
  3. 3 of 5 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. 4 of 5 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. 5 of 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: 25 mg chol., 14 g Fat, total, 6 g sat. fat, 395 kcal cal., 68 g carb., 2 g pro., 228 mg sodium, 4 g fiber