Easy Classic Apple Pie

Easy Classic Apple Pie

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A Easy Classic Apple Pie made completely from scratch that’s buttery, flaky, easy to make, and perfect for any time of the year.

Easy Classic Apple Pie



1 pie crust (whole recipe for top and bottom crust)


8 medium apples (peeled, cored and sliced)
1 tablespoon lemon juice (freshly squeezed)
½ cup brown sugar (packed)
2 tablespoons all-purpose flour
1 teaspoon cinnamon (ground)
1 egg (beaten, for egg wash)


  • Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
  • While pie crust is resting in the fridge, toss the sliced apples with the lemon juice, brown sugar, cinnamon and flour. Set aside.
  • Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
  • Preheat oven to 375°F.
  • Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
  • Add the apple mixture to the bottom crust
  • Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed. Brush generously with beaten egg.
  • Bake for about an hour or until the crust is golden and starts to brown and juices are bubbling.

more instructions please visit: https://www.jocooks.com/recipes/classic-apple-pie/

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