Simple, classic Double-Crust Apple Pie with a hint of cinnamon and nutmeg and sweet apple filling between two flaky layers of pie crust. This pie has been a family favorite for generations because it’s delicious and easy.
Prep Time1 hourhr
Cook Time1 hourhr10 minutesmins
Total Time2 hourshrs10 minutesmins
Servings: 8servings
Calories: 437kcal
Author: Lucy Brewer
Ingredients
2pie crusts
8apples - 4 Granny Smith, 4 Golden Delicious
1tablespoonlemon juice
2tablespoonsminute tapioca
1tablespoonground cinnamon
¼teaspoonnutmeg
Pinchof salt
½cuplight brown sugar
¼cupgranulated sugar
2tablespoonsgraham cracker crumbs
3tablespoonsbutter
1tablespoonflour
Glaze
1/2-1tablespoonmilk
1teaspoonsugar
⅛teaspooncinnamon
Instructions
Preheat oven to 425° and place rack on lower third position in oven. Cover a baking sheet completely with foil.
Roll out pie crusts and place one in pie plate. Place the other on parchment paper and put both crusts in refrigerator.
Stir together 1 teaspoon of sugar and 1/8 teaspoon of cinnamon for the glaze and set aside.
Peel and thinly slice apples into a large bowl. Add lemon juice and gently stir. Add tapioca, cinnamon, nutmeg, salt, brown and white sugars, and gently stir to mix. Set aside.
Remove pie plate from refrigerator. Sprinkle graham cracker crumbs around the inside of the crust. Using a slotted spoon, place half the apples in the dish and dot with half the butter. Spoon remaining apples into dish and top with the rest of the butter. Sprinkle with 1 tablespoon flour.
Place the top crust over the apples and trim1/2-inch beyond the edge of the plate if needed. Fold the top crust over the edge of the bottom crust and seal together. Crimp the edges with a fork or your fingers. Cut slits in the top for steam to escape. Brush the top crust with milk and then sprinkle the cinnamon sugar over the top.
Put the pie on the baking sheet and place in the oven. Bake for 25 minutes, then turn heat down to 375° and bake another 30-40 minutes, until the pie is deep golden brown and the juice is bubbling through the slits. Let pie cool on wire rack until filling has set, at least two hours and preferably more. Serve at room temperature.