Home-Style Apple Pie
Covered pies need vents to let steam escape. You can simply cut slits into the top crust with a knife or use cookie cutters (before covering the pie) to create decorative openings. Cover the pie with the vented crust and then brush one side of the crust pieces you removed with egg wash and stick them back onto the dough between the vents.
Serves: 8Hands-on: 25 minutesTotal: 3 hours 45 minutesDifficulty: Easy
- 2 pie crusts, unbaked (9 inches)
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1 tsp. ground cinnamon
- 1⁄2 tsp. fresh grated nutmeg
- 8 medium Granny Smith apples, peeled, cored, and sliced 1⁄4 inch thick
- 1 egg, beaten
- Heat the oven to 400°F. Place 1 unbaked piecrust in a 9-inch pie plate.
- In a large bowl, mix the sugar, cornstarch, cinnamon, and nutmeg until well blended. Add the apples and toss to coat. Allow to stand 10 minutes.
- Fill the pie shell with the apple mixture. Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere.
- Top with the remaining crust and trim the dough to 1 inch of the pans edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork.
- Brush the entire top crust with the beaten egg and cut 4 or 5 slits in the top to vent steam.
- Place the pie on a baking sheet and bake for 30 minutes, then reduce the heat to 350°F for an additional 30 to 40 minutes, or until the pie is bubbling and the juices are thick. Cool for 2 hours before slicing.