Classic Apple Pie

Apple pie is one of my all time favorite kinds of pie. I love the mixture of apples and cinnamon and then top it off with some vanilla bean ice cream? Yum!

I actually decided to make this for 4th of July, so once again I’m late in sharing in this recipe. The great thing about pie? You can have it year round! I look forward to making this recipe again, because it was delicious! A huge thank you to Tina at Just Putzing Around the Kitchen for sharing this recipe.



  • 1 package pre-made store bought pie crust
  • 5-6 Gala apples, peeled, cored and sliced
  • 3 tbsp lemon juice
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ⅓ cup flour
  • 1 tbsp ground cinnamon
  • 1 generous dash ground nutmeg
  • 2 tbsp butter
  • 1 egg + 2 tbsp water, whisked together (this is your egg wash)


  1. Preheat oven to 425 degrees F.
  2. Carefully roll out one of your store-bought pie crusts and gently press it into a greased pie dish, allowing excess to hang over the edge. Cover lightly with plastic wrap and stick it in the fridge to chill.
  3. In a large bowl, toss apple slices with lemon juice.
  4. Add sugars, flour, and spices to the bowl and toss to coat. Allow apples to sit for a while in this sugar/spice mixture, so that they release more juices.
  5. Spoon apple filling into chilled pie crust.
  6. Cut butter into very small pieces and sprinkle over the apples.
  7. Roll out the remaining pie crust. Cut into strips ½ inches to ¾ inches wide. – I ended up just placing the whole crust over it and cutting slits into the top since I didn’t have a dough cutter
  8. Place one layer of strips across the pie, over the the apples, spacing strips about 1 inch apart. Do not press the edges down. (There will be overhang, don’t worry about it.)
  9. Put down another layer of strips across the pie, perpendicular to the first layer of strips. Weaving each strip over and under the first layer of strips to create a lattice effect. (Alternate your weaving from strip to strip — for example, if one strip starts the weaving pattern going under the first layer, the next strip should start going over. See unbaked pie picture above for explanation.)
  10. Press down on the edges of your pie crust to seal top and bottom layers together. Trim overhang, and crimp all around to make a stand-up edge. (If you want it to look extra pretty, you can press a few extra strips of crust around the rim of the pie – you should have plenty of strips leftover.)
  11. Brush egg wash lightly around the edge of the pie, and cover with a pie crust shield if you have one.
  12. Bake for 30-35 minutes, or until top is golden brown and juices are bubbling.
  13. Cool on a wire rack for at least 30 minutes.
  14. Slice and serve with freshly whipped cream and caramel sauce or ice cream. Optional

Even though I used pre-made pie crusts, this was one of the yummiest apple pies I’ve ever had! And I even forgot to put the butter on top of the apples! With fall coming up, I’m really looking forward to going apple picking for the first time to use fresh apples for all the yummy apple goodness.

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