About the Recipe
When I think of apple pie, I think of the symphony of the tart granny smith apples and the sweet brown sugar, cinnamon, and nutmeg together.
Unless you hate apples, this has to be one of your all-time favorite desserts. With apples harvested in the fall, why not take a trip to a local apple farm if you have one near you? You can purchase locally grown apples and make the pies from scratch.
If you are not in an apple-growing region, visit your local farmers market and pick out some nice granny smith apples.
We love going to farm in Blue Ridge, Mercier Orchards. We love going there and picking seasonal fruits, as well as shopping in the expanded market. If you ever get a chance to go to Blue Ridge, GA, visit this orchard. You’ll be glad you did.
We love their apple bread, frozen apple cider, fried pies, and pastries. They have too much to mention, but one of the cool things I saw the last time was a shipping station. They will ship the items you buy as gifts right there in the store.
Variations
Try this recipe by changing out some of the apples with other fruits such as blueberries, cherries, or cranberries. You can also try it with a layer of cheddar cheese under the crust.
Equipment Needed
- Pie Tins
- Pie Cutter
- Pie Server
Homemade Apple Pie
Ingredients
Apple Pie Ingredients
Egg Wash
Instructions
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Apple Pie Instructions
Preheat oven to 375.
Mix all the ingredients in the pie filling, except for the pie crusts, in a mixing bowl. Let rest for 15-20 minutes.
In a small bowl whisk the egg with water until egg and water are thoroughly incorporated to create the egg wash.
Line a 9-inch pie pan with one pie crust.
Fill the pie crust with the fruit mixture, cover it with another pie crust, and flute or crimp the edges to seal the crust.
Poke about 6 slits in the crust toward the center along with a pencil-sized hole at the very center of the top crust. This allows steam to escape and will help prevent your top crust from becoming an empty dome.
Brush the egg wash on the top crust, avoiding pools of egg in the valleys. You want the crust moistened with the egg mixture, not overly wet.
Place the pie on a sheet pan and bake in the oven for 55-60 minutes until juices are bubbling out of the hole and the crust is brown.
Remove from oven and let cool on a cooling rack or trivet for an hour.
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Serve with Chantilly Cream or ice cream.
