Homemade Apple Pie (Print Version)

Flaky crust filled with caramelized spiced apples, pre-cooked for perfect texture and deep flavor. A timeless dessert classic.

# Ingredients:

01 - 2 sheets of homemade double pie crust
02 - 1/4 teaspoon lemon zest
03 - 2 tablespoons fresh lemon juice
04 - 5 pounds apples, peeled, cored, and sliced
05 - 3/4 cup packed brown sugar
06 - 3/4 cup granulated sugar
07 - 5 tablespoons all-purpose flour
08 - 1/4 teaspoon kosher salt
09 - 1 1/2 teaspoons ground cinnamon
10 - 3/4 teaspoon ground nutmeg
11 - 1/2 teaspoon ground cardamom (optional)
12 - 1 teaspoon vanilla extract
13 - 1 tablespoon milk, for brushing
14 - 1 tablespoon beaten egg (optional, for brushing)
15 - 1 tablespoon raw sugar, for topping

# Steps to Follow:

01 - Peel, core, and slice 5 pounds of apples into 1/8-inch slices. Zest 1/4 teaspoon of lemon peel into a large skillet. Add 2 tablespoons of fresh lemon juice to prevent apple browning.
02 - Set the skillet with apples over medium heat. Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently until fully combined. Cover and cook for 20 minutes, stirring every 3 minutes, until apples are tender yet firm.
03 - Remove skillet from heat and stir in vanilla extract. Spread the filling on a sheet pan with edges and cool completely in the refrigerator for about 30 minutes.
04 - Roll out the bottom pie crust and place it in a deep 9-inch pie dish with excess hanging over the edges. Add the chilled apple filling to the crust.
05 - Fit the top crust over the pie, using a lattice design or leaving it whole. Crimp edges and, if not using a lattice, cut vents in the crust. Chill the pie for 20-30 minutes.
06 - Preheat oven to 425°F. Brush the crust with milk or beaten egg and sprinkle with raw sugar. Place the pie on a baking sheet and bake for 15 minutes at 425°F.
07 - Reduce oven to 350°F. Cover the edges of the crust with foil to prevent burning. Bake for an additional 40-45 minutes until the crust is golden and the filling is bubbling.
08 - Cool the pie on a wire rack for about 4 hours. Slice and serve with vanilla ice cream or caramel sauce. Store leftovers on the counter for 2 days or in the refrigerator.

# Additional Notes:

01 - You can prepare the apple filling in advance and freeze for up to 3 months.
02 - For the best texture, allow the pie to cool completely before slicing.

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