Ingredients
Equipment
Method
- Prepare your pie crusts. You will need two 9-inch crusts, one for the bottom and one for the top. The dough needs to chill for at least 1 hour. Alternatively, use store-bought pie crusts according to package directions.
- Preheat your oven to 400°F (204°C). Place an oven rack in the center position.
- In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice with zest. Toss everything together until the apples are evenly coated.
- Let the pie crust dough rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12-inch circle, about ⅛ inch thick. Carefully place this crust into the bottom of a deep-dish pie plate.
- Spoon the apple filling into the bottom crust. Discard any excess juice from the bowl. Roll out the second disc of pie crust until it is ⅛ inch thick and place it over the apple filling.
- Trim the excess dough along the edge of the pie plate using a sharp knife. Gently press the edges of the top and bottom crusts together to seal, then fold them under. Rotate the pie plate and repeat this process until the edges are neatly tucked. Cut 4 slits in the top crust to allow steam to escape. Place the pie on a baking sheet.
- Brush the top crust with the beaten egg wash and sprinkle with sanding sugar, if using. Cover the edges of the pie with a pie shield or foil to prevent them from browning too quickly during the first 25 minutes of baking.
- Bake at 400°F (204°C) for 25 minutes. Carefully remove the pie shield. Reduce the oven temperature to 375°F (190°C) and continue to bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool completely at room temperature for at least 3 hours before serving.
Nutrition
Notes
This recipe makes a traditional apple pie. For a gluten-free version, you would need to substitute the pie crusts with a gluten-free alternative.