2tablespoons(29g)milkor use an egg wash (1 egg + 2 tablespoons water lightly beaten)
1tablespoons(18g)coarse sugaroptional
Instructions
Prep. Preheat oven to 350º F.
Make the pie crust. Prepare 2 (9-inch) pie crust recipe. Place the bottom crust into the pie plate and freeze as directed. Roll the second pie crust and set aside while preparing apple pie filling.
Prepare the apple pie filling. Toss the apple slices with the lemon juice to coat them to prevent them from darkening. Add the brown sugar, granulated sugar, apple pie spice, salt, vanilla extract, and cornstarch.
Assemble the pie. Remove the pie plate from the freezer and pour the apple mixture into the bottom crust. Top with the second pie crust and turn the bottom crust on top of the edges of the top crust. Crimp or press closed. Cut slits into the top of the pie crust, and place on top of a rimmed baking sheet to catch any drippings. Brush the top of the pie crust dough with milk and sprinkle with the coarse sugar, if using.
Bake the pie. Bake for 45 - 50 minutes, until the top crust has browned. Remove from the oven and allow to cool for 1 to 3 hours before slicing.
Notes
Apples: See the blog post for my recommendations on the best apples to use for apple pie. I like to use a combination of 2 baking apples, 2 eating apples, and 1 tart apple. You can also use only one type of apple (I would recommend Granny Smith). Cooling Time: The pie should cool between 1 and 3 hours before slicing to allow the pie filling to be properly set; otherwise, the pie filling will be too juicy.
Storage Tips
Store. Allow the pie to cool. Wrap tightly and store at room temperature for 1 to 2 days or in the refrigerator for up to 7 days.Make ahead apple pie. Prepare the pie as directed. After it has cooled, wrap it tightly, and store it at room temperature for up to 2 days, in the refrigerator for up to 7 days, or see the freezer instructions below.Make ahead pie crusts. Make the two pie crusts and form into discs. Wrap them well in freezer-safe wrap. Store in the refrigerator for up to 5 days or in the freezer for 3 months.Freeze apple pie filling. Store the mixed apple pie filling in a freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight before use.Freezebaked apple pie. Prepare the pie as directed in a freezer-safe pie plate. After it has cooled completely, wrap it tightly with freezer-safe wrap, and freeze it for up to 3 months. Thaw it overnight in the refrigerator and serve cold or allow it to come to room temperature for serving.Freeze unbaked apple pie. Assemble the pie as directed in a freezer-safe pie plate. Do not bake. Wrap it tightly with freezer-safe wrap and freeze it for up to 3 months. Thaw it overnight in the refrigerator and bake as directed.