The Apple Pie to End All Other Apple Pies

sheila apple pieIn my part of the world, it's a chilly, rainy day. Wouldn't a warm piece of apple pie hit the spot right about now! And it seems like apples are all over the place now that it's fall.

Apple pie can be easier than you think. If you're not into making your own, you can buy a pre-made crust -- and then use this classic apple pie recipe from DashRecipes. The rest is just tossing your apple slices with sugar and spice and letting it all bake into warm, golden goodness in the oven. What cozy, yummy smell to infuse your home with.


Sheila's Apple Pie via DashRecipes


  • Pie dough (your favorite recipe, enough for a double 9-inch crust)
  • 1 egg white, lightly beaten
  • 5 cups peeled, cored and sliced apples, such as Granny Smith, Pippin, McIntosh, or Rhode Island Greening
  • 3/4 cup sugar
  • 1 1/2 Tbsp cornstarch
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1 Tbsp lemon juice
  • 1 to 2 Tbsp unsalted butter, cut into small pieces


1. Preheat oven to 450°F.

2. Roll half of the pie dough on a lightly floured surface to fit a 9-inch pie plate. Drape the dough into the plate, leaving about an inch overhang. Brush dough with half of the egg white. (This will keep it from getting soggy once the fruit is added.)

3. Gently toss apple slices with the dry ingredients and lemon juice. Place in the pie shell. Dot with pieces of butter.

4. Roll out remaining pie dough. Moisten the rim of the bottom crust with water. Cover with top crust, trimming any excess. Press crusts together lightly, turn them under, and crimp decoratively. Cut 6 (2-inch) slits evenly around the top of the pie for steam to escape and to test apples for doneness after baking.

5. Brush the crust lightly all over with the remaining egg white to glaze. Place the pie on the center rack of the oven, reduce the heat to 350°F, and bake for 1 hour. Cool on a pie rack until slightly warm or room temperature.

KITCHEN COUNTER: Serves 6 to 8. Per serving (based on 8): 404 calories 23g fat, 6mg cholesterol.


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