This Homemade Apple Pie Recipe makes a delicious, saucy spiced pie with apples for a dessert pie or a snack!
You don't have to be an experienced pie or pastry baker to make this pie, it really is "as easy as pie"!
pastry for double-crust pie
1/4 cup butter or margarine, softened
2 cups plus 1/2 tsp. granulated sugar, divided
1 egg, separated
1/3 cup unsweetened pineapple juice
1 1/2 tsp. vanilla extract
1/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
6 cups cored, peeled, sliced apples
Line a 9" pie dish with the bottom pie pastry, and trim the edge.
In a mixing bowl, using an electric hand mixer, cream the butter and the 2 cups sugar together until mixture is well combined.
Add the egg, the egg yolk, pineapple juice and the vanilla, and continue to mix (mixture will appear to look curdled).
In another bowl, combine the flour, cinnamon, ginger, and nutmeg.
Gradually mix the flour mixture into the butter/egg mixture.
Add the prepared apples to the pie crust.
Top with the creamed mixture.
Roll out the remaining pastry to fit the top of the pie, and place over the filling.
Trim edges, and flute to seal.
Cut vents out of the top of the pie crust.
Beat the remaining egg white, and brush over the entire top of the unbaked pie pastry.
Sprinkle the top with the remaining 1/2 tsp. sugar.
*Bake at 350° F for 55 - 60 minutes or until the crust is golden brown and the filling has begun to bubble out of the top vents.
Cool baked pie on a wire rack.
Serves 6 - 8.
*After the pie has baked for about 30 minutes I add a pie crust shield to prevent the pie crust edges from becoming too dark or burning.
Ever have problems with the pie crust edges becoming too dark or burning when the pie is in the oven? Here is helpful information to prevent this:GO to Handy Pie Crust Shield Information
Planning on making several pies and freezing them?GO to Tips for Freezing Homemade Pies
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