Pie Filling Ingredients
Five to six medium-sized apples (see note for type of apples)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon lime or lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons salted butter, cut into cubes
Pie Crust Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable or canola oil
1/2 cup milk (preferably whole, 2%, or oat milk)
Egg Wash Ingredients
1 large egg, beaten
1. Preheat oven to 400°F.
2. Peel, core, and slice apples into 1/4-inch slices.
3. In a large bowl, combine apples, sugar, flour, lime or lemon juice, cinnamon, and nutmeg. Set aside to marinate while you work on the crust.
4. In another large bowl, mix flour and salt. In a 2-cup liquid measuring cup, pour oil and milk and then add to the flour mixture.
5. Using a fork, mix the crust mixture until it forms a ball. Divide in half and place each half on a large piece of plastic wrap.
6. Working with one half of the dough, place another piece of plastic wrap over top of the crust and roll it out with a rolling pin until it is large enough to cover the bottom of your 9-inch pie pan.
7. Take the top piece of plastic wrap off of the crust and flip it over and into your pie pan.
8. Fill the crust with your apple mixture and add cubes butter all around the pie mixture.
9. Working with your other piece of dough, do the same thing–roll it out with another piece of plastic wrap on top until it will cover your pie. Take the top piece of plastic wrap off and flip the crust on top of your pie mixture.
10. Seal the pie crusts together. Sometimes I use the tine of a fork to do this, and other times I simply use my fingers.
11. Using a pastry brush, apply the egg wash. Sprinkle with sugar and/or cinnamon, if desired. Make a few slits in the pie with a sharp knife to allow it to vent and release steam while baking.
12. Place your pie on a cookie sheet and bake for 25 minutes. At this point, I usually cover the pie with a piece of foil so it doesn’t brown too much.
13. Turn your oven down to 375°F and bake the pie for another 35 minutes. Cool for at least three hours so the pie can set and thicken up. Cover your leftover pie with plastic wrap or foil and refrigerate for up to five days. Enjoy!
- You can choose which apples you prefer for pie. I like to mix varieties! Here are some of the best types of apples for pie: Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonagold, Braeburn, Gala, Pink Lady, Mutsu, Crispin, and Cortland.
- You may have extra pie filling and extra crust: I like to make hand pies if I have extra. Just roll out the crust, add a few slices of apples, and put another piece of crust on top. Alternatively, you could roll out a bigger piece of leftover dough and place the filling on one half of the crust and then flip the empty side of the crust over it. Bake for half the time of the large pie.
- If you sprinkle the pie crust with sugar, be sure to watch the pie carefully so the sugar doesn’t burn. I like to add a piece of foil on top of the pie if I feel like the sugar is browning too quickly.