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Classic Apple Pie

classic-apple-pie

Cook Time: 1 Hr

Yield: 8 Servings

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classic-apple-pie

Ingredients

  • Double Crust
  • 6 C. sliced, peeled baking apples (about 2 pounds or 4 large)
  • 1 C. firmly packed brown sugar
  • 2 Tbsp. Clabber Girl® Corn Starch
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/8 tsp. Spice Islands® Ground Nutmeg
  • 2 Tbsp. butter
  • 1 Tbsp. lemon juice
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 3 to 4 Tbsp. milk
  • 1 tsp. sugar

Directions

  1. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Heat oven to 400ºF.
  2. COMBINE apples, brown sugar, cornstarch, cinnamon and nutmeg in large bowl. Toss well to coat. Stir in butter, lemon juice and vanilla. Spoon into unbaked pie crust. Moisten pastry edge with water.
  3. ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  4. WHISK egg and milk in small bowl. Brush on top crust. Sprinkle with sugar.
  5. BAKE 10 minutes. Reduce oven temperature to 350ºF. Bake 50 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

Classic Apple Pie

classic-apple-pie

Cook Time: 1 Hr

Yield: 8 Servings

Ingredients

  • Double Crust
  • 6 C. sliced, peeled baking apples (about 2 pounds or 4 large)
  • 1 C. firmly packed brown sugar
  • 2 Tbsp. Clabber Girl® Corn Starch
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/8 tsp. Spice Islands® Ground Nutmeg
  • 2 Tbsp. butter
  • 1 Tbsp. lemon juice
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 3 to 4 Tbsp. milk
  • 1 tsp. sugar

Directions

  1. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Heat oven to 400ºF.
  2. COMBINE apples, brown sugar, cornstarch, cinnamon and nutmeg in large bowl. Toss well to coat. Stir in butter, lemon juice and vanilla. Spoon into unbaked pie crust. Moisten pastry edge with water.
  3. ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  4. WHISK egg and milk in small bowl. Brush on top crust. Sprinkle with sugar.
  5. BAKE 10 minutes. Reduce oven temperature to 350ºF. Bake 50 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

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