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Grandma’s Apple Pie

Course Dessert
Prep Time 20 minutes
Cook Time 2 hours 1 minute
Servings 8

Ingredients

**Pie Crusts:**

  • - 2 pie crusts top cut into strips, bottom par-baked

**Filling:**

  • - 8-10 apples peeled, cored, and thinly sliced
  • - Juice of 2 small lemons or 1 large
  • - Zest of 1 small lemon or 1/2 large
  • - 1/2 cup sugar
  • - 1/2 teaspoon salt
  • - 2 tablespoons flour
  • - 1 teaspoon cinnamon
  • - 1/4 teaspoon nutmeg
  • - 1/4 teaspoon mace
  • - 1 teaspoon vanilla bean paste or extract
  • - 5 tablespoons butter

**Egg Wash:**

  • - 1 egg beaten
  • - 1 tablespoon milk cream, or water
  • - Extra sugar for sprinkling

Instructions

  • **Preheat the oven** to 375°F.
  • **Par-Bake the Bottom Crust:** Roll out the bottom crust and place it in a 9" pie pan. Poke the bottom with a fork about 10 times. Line with parchment paper and fill with pie weights (or dry beans/rice). Bake for 20 minutes. Remove from the oven, discard the weights, and bake for another 15 minutes or until golden. Set aside to cool.
  • **Preheat the oven** to 400°F.
  • **Prepare the Filling:** In a large bowl, combine the sliced apples, lemon juice, zest, sugar, salt, flour, cinnamon, nutmeg, mace, and vanilla. Stir until well combined.
  • **Assemble the Pie:** Add the apple mixture to the pre-baked pie shell. Dot with 5 tablespoons of butter. Lay the top crust over the filling, pinch the edges together, or use a fork to seal. Cut a hole in the center, or create a lattice top or crumb topping.
  • **Make the Egg Wash:** Beat the egg with 1 tablespoon of water or cream. Brush the top crust with the egg wash and sprinkle with sugar.
  • **Bake the Pie:** Place the pie in the oven and bake at 400°F for 30 minutes. Reduce the temperature to 350°F and bake for another 45-60 minutes until the center is bubbling. If the top starts to get too dark, tent the pie with foil.
  • **Cool the Pie:** Let the pie cool for about 1 hour before cutting.