This classic apple pie is easier to make than you might think! This is definitely something everyone need to know how to make!
Pastry for double-crust pie (store bought or make your own)
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 tablespoon lemon juice
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 tablespoons cold butter, chopped
Roll half of the pastry to 1/8″ thickness on a surface that’s been sprayed with cooking spray. Gently place in a 9″ pieplate; set aside.
Preheat your oven to 450. Combine lemon juice and apples in a large bowl. Combine white sugar, brown sugar, flour, and spices and mix well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.
Roll remaining pie crust 1/8″ thick (check out our pie crust tutorial for ideas on how to top your crust, including instructions on how to make a lattice crust). When your top is how you want it, bake at 450 F for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to loosely cover the darker parts with aluminum foil if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.
When done, remove from oven and allow to stand. The pie will be runny until it cools completely, but warm pie is never a wrong choice. Serve with ice cream or sweetened whipped cream.
*The cinnamon and nutmeg can be replaced with 3/4 teaspoon apple pie or pumpkin pie spice