Good Old Fashioned Apple Pie

• Vegetarian

• Produce

  • 5 Gala apples

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1/3 cup Brown sugar
  • 1 tbsp Cinnamon, ground
  • 1/3 cup Flour
  • 1/3 cup Granulated sugar
  • 1 generous dash Nutmeg, ground

• Bread & Baked Goods

  • 1 package Pre-made store bought pie crust

• Dairy

  • 2 tbsp Butter

Found on justputzing.com

Description

Ingredients

• 1 package pre-made store bought pie crust
• 5-6 Gala apples, peeled, cored and sliced
• 3 tbsp lemon juice
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• ⅓ cup flour
• 1 tbsp ground cinnamon
• 1 generous dash ground nutmeg
• 2 tbsp butter
• 1 egg + 2 tbsp water, whisked together (this is your egg wash)

Directions

• Preheat oven to 425 degrees F.
• Carefully roll out one of your store-bought pie crusts and gently press it into a greased pie dish, allowing excess to hang over the edge. Cover lightly with plastic wrap and stick it in the fridge to chill.
• In a large bowl, toss apple slices with lemon juice.
• Add sugars, flour, and spices to the bowl and toss to coat. Allow apples to sit for a while in this sugar/spice mixture, so that they release more juices.
• Spoon apple filling into chilled pie crust.
• Cut butter into very small pieces and sprinkle over the apples.
• Roll out the remaining pie crust. Cut into strips ½ inches to ¾ inches wide.
• Place one layer of strips across the pie, over the the apples, spacing strips about 1 inch apart. Do not press the edges down. (There will be overhang, don’t worry about it.)
• Put down another layer of strips across the pie, perpendicular to the first layer of strips. Weaving each strip over and under the first layer of strips to create a lattice effect. (Alternate your weaving from strip to strip — for example, if one strip starts the weaving pattern going under the first layer, the next strip should start going over. See unbaked pie picture above for explanation.)
• Press down on the edges of your pie crust to seal top and bottom layers together. Trim overhang, and crimp all around to make a stand-up edge. (If you want it to look extra pretty, you can press a few extra strips of crust around the rim of the pie - you should have plenty of strips leftover.)
• Brush egg wash lightly around the edge of the pie, and cover with a pie crust shield if you have one.
• Bake for 30-35 minutes, or until top is golden brown and juices are bubbling.
• Cool on a wire rack for at least 30 minutes.
• Slice and serve with freshly whipped cream and caramel sauce or ice cream.